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Bacon and Corn Griddle Cakes with Maple Syrup

Ingredients

  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/3 cup (80 mL) onion, finely chopped
  • 1 cup (240 mL) Western Family All-purpose flour
  • 2 tbsp (30 mL) Western Family Organic Chives, finely chopped
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (3 mL) kosher salt
  • 1 pinch of cayene pepper
  • 2/3 cup (160 mL) milk
  • 1 large egg, beaten
  • 1 tbsp (15 mL) canola oil
  • 1 cup (240 mL) frozen or fresh corn
  • 1/2 cup (120 mL) Montrey Jack cheese, shredded
  • 1/2 cup (120 mL) maple syrup, warmed for serving

Directions

1. In a medium skillet, cook the bacon pieces until they begin to brown then add the onion. Cook until the bacon is crisp and the onion is softened about 3 minutes. Scoop out two tablespoons of the bacon mixture for topping the griddle cakes and set it aside.
2. While the bacon is cooking, whisk together the flour, chives, baking powder, salt and cayenne pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Fold in the bacon mixture, corn and cheese. The mixture will be thick and you can thin it a bit with more milk if needed.
3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
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Related Recipes

Bacon and Corn Griddle Cakes with Maple Syrup

Ingredients

  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/3 cup (80 mL) onion, finely chopped
  • 1 cup (240 mL) Western Family All-purpose flour
  • 2 tbsp (30 mL) Western Family Organic Chives, finely chopped
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (3 mL) kosher salt
  • 1 pinch of cayene pepper
  • 2/3 cup (160 mL) milk
  • 1 large egg, beaten
  • 1 tbsp (15 mL) canola oil
  • 1 cup (240 mL) frozen or fresh corn
  • 1/2 cup (120 mL) Montrey Jack cheese, shredded
  • 1/2 cup (120 mL) maple syrup, warmed for serving

Directions

1. In a medium skillet, cook the bacon pieces until they begin to brown then add the onion. Cook until the bacon is crisp and the onion is softened about 3 minutes. Scoop out two tablespoons of the bacon mixture for topping the griddle cakes and set it aside.
2. While the bacon is cooking, whisk together the flour, chives, baking powder, salt and cayenne pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Fold in the bacon mixture, corn and cheese. The mixture will be thick and you can thin it a bit with more milk if needed.
3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.