Ingredients for Corn And Bacon Pancakes
- Yellow Cornmeal
- All Purpose Flour
- 1/2 cup sugar
- Double Acting Baking Powder
- 1/2 teaspoon salt
- Fresh Corn Kernels
- 2 large eggs
- 1 cup milk
- Unsalted Butter
- Lean Bacon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corn And Bacon Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corn And Bacon Pancakes
- In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a blender, puree 1 cup of fresh or frozen corn kernels until smooth.
- In a separate bowl, whisk together the pureed corn, 2 large eggs, 1 cup milk, and 2 tablespoons melted butter. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Let the batter rest, covered, for 10 minutes. Stir in 1/2 cup cooked and crumbled bacon.
- Heat a lightly oiled griddle or large skillet over medium heat. Lightly brush the griddle with melted butter.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 1-2 minutes per side, or until golden brown and cooked through. Transfer cooked pancakes to a plate and keep warm. Brush the griddle with additional butter as needed between batches.
- Serve immediately with extra bacon and maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
16g
Carbs
5g
