Bacon & Corn Griddle Cakes

4

Ingredients

• 8 slices bacon, cut into 1/2-inch pieces
• 1/3 cup finely chopped sweet onion
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/8 teaspoon cayenne pepper
• 2 tablespoons chopped fresh chives
• 2/3 cup milk
• 1 egg, beaten
• 1 tablespoon canola oil
• 1 cup canned corn
• 1/2 cup shredded Monterey Jack cheese
• Warm maple syrup, for serving

Directions

1. Cook the bacon pieces until just browned. Then add the onions and cook until the bacon is crispy, and the onions are softened. Remove from heat.
2. Stir together the flour, salt, baking powder, cayenne pepper, and chives in a mixing bowl. Then add the milk, egg and canola oil, stir to combine.
3. Pour the bacon mixture, corn and shredded Monterey Jack cheese into the batter. Stir until combined.
4. Bring a large skillet to medium heat. Pour a generous amount of the batter onto the skillet and cook until it is golden brown, then flip and cook to a golden brown. Repeat with the remaining batter.
5. Transfer the griddle cakes to serving plates and serve with warm maple syrup.