Introduction to Bacon Corn Griddle Cakes
Imagine turning a regular morning into a delightful feast with Bacon Corn Griddle Cakes! These fluffy, golden treats burst with crispy bacon, sweet corn, and a sprinkle of cheese, making them a perfect breakfast delight. Whether you’re juggling a busy family schedule or just want to impress your loved ones, these griddle cakes are the answer. In just about 35 minutes, you can serve a dish that’s not only quick to prepare but also satisfying and scrumptious. Trust me; once you take that first bite, you’ll want to add this recipe to your breakfast rotation!
Why You’ll Love This Bacon Corn Griddle Cakes
Let’s face it, mornings can be chaos—especially if you’re a busy mom or professional. With Bacon Corn Griddle Cakes, you can whip up a satisfying breakfast in no time. These cakes are not just quick and easy to make, but they also deliver a flavor explosion. The crispy bacon pairs beautifully with the sweetness of corn. Plus, they’re versatile enough that kids will love them, making breakfast a real treat for everyone!
Ingredients for Bacon Corn Griddle Cakes
Gathering the right ingredients is crucial to create these mouthwatering Bacon Corn Griddle Cakes. Here’s a quick list of what you’ll need to whip up these scrumptious delights:
- Bacon: The star of the show! Use good-quality bacon for that crispy, savory flavor.
- Sweet Onion: Adds a subtle sweetness and depth to the cakes, balancing the savory bacon perfectly.
- Plain Flour: The base of our batter, providing that wonderful fluffy texture you want in pancakes.
- Baking Powder: Essential for fluffiness; it makes the cakes rise and stay light.
- Table Salt: Enhances the flavors of the other ingredients, making everything taste better.
- Ground Cayenne: Just a pinch adds a subtle kick; adjust to your taste for more heat.
- Fresh Chives: These fragrant herbs impart a hint of freshness and color to your griddle cakes.
- Milk: Any kind will work here! It helps keep the batter moist and rich.
- Large Egg: Binds the ingredients together, adding structure and richness to your cakes.
- Vegetable or Canola Oil: Keeps the batter moist and helps achieve a nice, golden crust.
- Corn: Fresh, frozen, or canned—corn brings sweetness and a delightful texture to the mix.
- Monterey Jack Cheese: Melty and delicious, it adds a creamy element to every bite, but feel free to swap it with your favorite cheese.
- Maple Syrup: A must-have topping! Drizzling warm syrup elevates the sweet and savory contrast in these cakes.
For exact measurements, check at the bottom of the article, where you’ll find everything laid out for easy printing. Let’s get cooking!
How to Make Bacon Corn Griddle Cakes
Step 1: Prepare the Bacon and Onion
First things first, let’s get that delicious bacon sizzling! In a medium pan over medium heat, toss in your chopped bacon pieces. Cook them for about 5 minutes until they become wonderfully crispy. Once the bacon is nearly done, it’s time to add the finely diced sweet onion. Stir it in and let it cook until the onion softens, about 3 more minutes. Trust me, the aromas wafting through your kitchen at this point will be heavenly! Remember to save a tablespoon of this golden goodness for garnishing later.
Step 2: Mix the Dry Ingredients
Now that our bacon and onions are ready, let’s move on to the dry ingredients. Grab a medium mixing bowl and whisk together the flour, baking powder, table salt, ground cayenne, and fresh chives. Combining these dry ingredients well is essential—think of it like creating a cozy bed for your other ingredients! It’ll ensure they come together seamlessly, resulting in those fluffy cakes we all crave.
Step 3: Combine Wet Ingredients
Next, let’s dive into our wet ingredients! In a separate bowl, whisk together the milk, large egg, and vegetable oil. This mix adds moisture and binds everything together beautifully. Once it’s all combined, slowly pour this liquid gold into your dry ingredients. Use a wooden spoon to mix gently. It’s okay if the batter is a bit lumpy—overmixing can lead to dense griddle cakes, and we don’t want that! Now, gently fold in the crispy bacon-onion mix, corn, and cheese. Oh, that combination is pure bliss!
Step 4: Cook the Griddle Cakes
Heat up your skillet or griddle over medium heat and give it a light coating of oil. When the pan is hot, take about 1/4 cup of batter and carefully drop it onto the surface. Cook each cake for about 3 to 4 minutes on one side, until it turns a lovely golden brown. Then flip and cook for another few minutes until both sides are beautifully browned. Keep repeating this process until all your batter is used up. I love stacking these gorgeous griddle cakes on plates, topped with the reserved crispy bacon and a drizzle of warm maple syrup—it’s simply delightful!
Tips for Success
- Use high-quality bacon for the best flavor and crispiness in your griddle cakes.
- Don’t overmix the batter; a few lumps are perfectly fine!
- Preheat the skillet properly to avoid sticking and ensure even cooking.
- Try letting the batter rest for a few minutes for extra fluffiness.
- Experiment with different cheeses or add-ins like jalapeños for a spicy kick!
Equipment Needed for Bacon Corn Griddle Cakes
- Medium Pan: A heavy skillet works well, but a non-stick skillet is fantastic for easy flipping.
- Mixing Bowls: Having both medium and large bowls helps keep everything organized.
- Whisk: A simple whisk or fork will do for mixing ingredients.
- Spatula: A sturdy spatula is essential for flipping those golden cakes.
- Griddle or Skillet: An electric griddle is perfect for cooking multiple cakes at once!
Variations on Bacon Corn Griddle Cakes
- Cheese Choices: Swap Monterey Jack with cheddar for a sharper flavor, or try pepper jack for a spicy twist!
- Veggie Boost: Mix in diced bell peppers or jalapeños for an extra crunch and color.
- Herb Enhancements: Experiment with fresh herbs like parsley or cilantro for a different flavor profile.
- Gluten-Free Option: Use a gluten-free flour blend to cater to dietary needs without sacrificing taste.
- Sweet Corn Variation: For a sweeter touch, add a teaspoon of sugar to the batter or fold in some chopped zucchini!
Serving Suggestions for Bacon Corn Griddle Cakes
- Pair griddle cakes with a side of crispy hash browns for a hearty breakfast.
- Serve alongside fresh fruit like berries or sliced bananas for a refreshing contrast.
- A dollop of sour cream adds a nice creaminess that complements the flavors.
- Enjoy with a hot cup of coffee or fresh orange juice for a perfect morning.
- For a special touch, drizzle a bit of honey alongside the maple syrup!
FAQs about Bacon Corn Griddle Cakes
Can I make Bacon Corn Griddle Cakes ahead of time?
Absolutely! These delicious cakes can be made in advance and stored in the fridge. Just reheat them gently in a toaster or skillet before serving. They’ll still taste fantastic!
What can I substitute for bacon in this recipe?
If you’re looking for a meat-free alternative, consider using turkey bacon, or even sautéed mushrooms for that savory touch. You can also try crumbled tempeh for a plant-based twist.
Can I freeze Bacon Corn Griddle Cakes?
Yes, you can! Place the cooled griddle cakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Just reheat in the toaster or microwave for quick breakfasts later.
How do I make these griddle cakes healthier?
To lighten things up, you can use whole wheat flour instead of plain flour. You can also reduce the amount of cheese or bacon used and substitute unsweetened almond milk for regular milk.
Can I make these Bacon Corn Griddle Cakes gluten-free?
Absolutely! Just swap out the regular flour for a gluten-free flour blend. It’s an easy way to enjoy these delicious cakes without the gluten!
Final Thoughts
There’s something truly magical about turning simple ingredients into a delightful breakfast that everyone will adore. These Bacon Corn Griddle Cakes not only bring joy to your tastebuds but also create cherished moments around the breakfast table. I love watching my family dig in, their faces lighting up with every crispy, cheesy bite. Whether it’s a weekday rush or a leisurely weekend brunch, this recipe is a game-changer. Give it a try, and let the aromas fill your kitchen. Soon enough, these griddle cakes will become an essential part of your breakfast tradition!
Print
Bacon Corn Griddle Cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Gluten Free
Description
Bacon Corn Griddle Cakes are a delicious breakfast treat featuring crispy bacon, sweet corn, and savory cheese, all combined to create fluffy, golden cakes.
Ingredients
- 8 bacon slices, chopped into small 1/2-inch chunks
- 1/3 cup sweet onion, diced finely
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/8 teaspoon ground cayenne
- 2 tablespoons fresh chives, minced
- 2/3 cup milk (any kind)
- 1 large egg, whisked
- 1 tablespoon vegetable or canola oil
- 1 cup corn (frozen, canned, or fresh)
- 1/2 cup Monterey Jack cheese, grated
- Warm maple syrup to drizzle on top during serving
Instructions
- Brown the bacon pieces in a medium pan. Toss in the chopped onion next, letting both cook until the bacon gets crispy and the onion turns soft. Scoop out about a tablespoon of this mixture and save it for garnishing later.
- In a medium mixing bowl, whisk together the flour, cayenne, chives, baking powder, and salt. Slowly stir in the milk, beaten egg, and oil until barely combined—don’t overdo it. Fold in the cooked bacon and onion mixture, shredded cheese, and corn kernels.
- Preheat a large skillet or griddle and grease it lightly. Take about 1/4 cup of the batter and drop it onto the hot surface. Cook for 3–4 minutes on each side until both sides are golden brown. Keep doing this with the remaining batter.
- Stack the griddle cakes on plates and sprinkle on the reserved bits of crispy bacon and onion. Pour some maple syrup on top, as much as you want, and serve them warm.
Notes
- Adjust the consistency of the batter by adding more milk if desired.
- Feel free to add other ingredients like bell peppers or jalapeños for extra flavor.
Nutrition
- Serving Size: 2 griddle cakes
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
