Bacon, Corn & Cheddar Pancakes

How was your Thanksgiving? Mine was delicious all around – I came pretty close to finally replicating Jeff’s Grandma’s famous bread stuffing recipe, and I made the best turkey gravy I’ve ever made. That’s not saying much, as I generally make kind of terrible turkey gravy, but this year’s gravy was really good even without that disclaimer. There was a little pumpkin pie bar incident that resulted in a dessert that could only be referred to as “a pumpkin . . .thing,” but other than that, everything went off without a hitch.

And now, for something completely unrelated to turkey. Unless you use turkey bacon for this, but . . don’t.

You probably know that I’m a fan of all things savory for breakfast. I dig savory yogurt, savory oatmeal, and I’ve made several kinds of savory waffles. When I realized I didn’t have a savory pancake recipe in my arsenal, I knew that needed to be corrected immediately.

These Bacon, Corn & Cheddar Pancakes are great for breakfast, brunch and most especially, breakfast-for-dinner. Whip up a basic buttermilk pancake batter, and then stir in crumbled bacon, corn kernels, shredded cheese and chopped chives. You can use whatever cheese you have on hand for these, but I really like Ilchester Golden Applewood Cheese. It’s an English Cheddar-style cheese that has a nice smoky flavor and is lightly dusted with paprika. It melts beautifully and is the perfect choice for these savory pancakes.

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Bacon, Corn & Cheddar Pancakes

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

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Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg, beaten
• 1 cup buttermilk
• 1/2 cup milk
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 teaspoon hot sauce
• 4 ounces oven bacon, crumbled
• 2 ounces Ilchester Golden Applewood Cheese, shredded
• 1/2 cup corn kernels
• 2 tablespoons chopped fresh chives
• Nonstick cooking spray
• Maple syrup, for serving

Instructions

1. In large bowl, whisk flour, baking powder, baking soda and sugar. Add egg, buttermilk, milk, oil, butter and hot sauce; whisk until just combined (small lumps will remain). If desired, reserve 2 tablespoons each bacon, cheese and corn, as well as a teaspoon of chives, for garnish. Fold remaining bacon, cheese, corn and chives into pancake batter.
2. Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve pancakes topped with maple syrup and garnished with reserved bacon, cheese, corn and chives, if desired. Makes about 16 pancakes.

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Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.