BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
BACON PANCAKES
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.
Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
CORN AND BACON PANCAKES
Categories Food Processor Breakfast Brunch Kid-Friendly Bacon Cornmeal Corn Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 12 pancakes
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.
SWEET CORN AND APPLEWOOD BACON PANCAKES
Steps:
- 1. Puree 1 cup of the corn with the milk and egg yolks in a blender until smooth. Transfer to a large bowl; whisk in melted butter. Mix flour, corn meal, baking powder and salt in a small bowl; add to milk misture Add remaining corn kernals and bacon; stir just to moisten flour. Do not over mix. 2. Beat egg shites and sugar n a small mixer bowl on high speed until nearly stiff but not dry. Gently flod eggs whites into the bater just until mixed. Do not worry if you see some white streaks. 3. Heat a large griddle or skillet over medium heat until hot. Add a light spray of vegetable oil. Spoon batter ontot he griddle, making 3-inch round cakes; flatten slightly. Cook until the tops start to bubble and the bottom s golden, about 2 minutes. Turn; cook the second side just until golden, about 1 minute. Serve with desired toppings. Honey Butter: Mix 1 stick softened butter with 2 T honey in a small bowl until smooth. Scrape into a serving blowl. Refrigerate, covered up to 2 weeks. Serve at room temperature.
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- Dice the bacon into 1/4-inch pieces then add it to a large skillet set over medium-low heat. Cook the bacon until all the fat has rendered off. Using a slotted spoon, remove the bacon from the pan into a small bowl and set it aside. Pour off all but 2 tablespoons of the fat, reserving any extra drippings to cook the pancakes (optional).
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- In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, egg and melted butter. Add the wet mixture to the dry ingredients and stir just until combined. (The mixture should be lumpy.) Stir in the bacon-scallion mixture and the corn.
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