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Sweet Corn Pancakes with Bacon
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I’m marrying the sweet with the salty in this latest stack-o-flapjacks, and it all begins with the one and only, BACON.
We’re talking crispy lardons of thick-cut bacon, plus sweet corn and scallions all sautéed in said bacon fat. So the bacon flavor is bigger than ever. Cooking the pancake mix-ins for a few minutes before stirring them into the batter base amplifies the flavors and ensures the corn kernels are perfectly tender. And speaking of corn…
Yes! You can use either fresh or frozen corn in this recipe, making these sweet corn pancakes a viable breakfast or dinner option year-round.
To magnify the corn flavor and add a bit of textural intrigue to this recipe, I’ve included a touch of cornmeal. It makes the resulting pancakes a bit more dense, but the flavor and contrast in consistency with the fluffy standard pancake batter can’t be beat.
Add the batter to a hot griddle (perhaps slicked with a bit of reserved bacon grease? #justdoit) and wait for bubbles to form until you flip these bad boys one time then slide ’em onto a serving plate. And here’s where the big decision comes in: Do you stay the savory route and top them with a dollop of cool sour cream? Or do you satisfy those sweet and salty cravings with a drizzle of warm maple syrup? Weigh in below!
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Sweet Corn Pancakes with Bacon
- 4 strips uncooked thick-cut bacon
- 1/3 cup sliced scallions, plus more for topping
- 1 1/4 cups fresh or frozen (thawed) sweet corn
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- Maple syrup, for serving
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).
Add the scallions to the pan and cook, stirring, until sautéed, about 3 minutes. Add the scallions to the bowl with the bacon and stir to combine.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
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.
Heat a large griddle or skillet then grease it with the reserved bacon fat or butter. Drop 1/4-cup portions of the batter onto the heated griddle. Once bubbles form across the tops of the pancakes, flip them once and continue cooking an additional 1 to 2 minutes or until cooked through.
Serve the pancakes warm with maple syrup.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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