Corn and Bacon Pancakes Recipe

Name: Corn and Bacon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; ½ cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons double-acting baking powder; ¼ teaspoon salt; 1 cup fresh corn kernels, including the pulp scraped from the cobs or 1 cup frozen corn, defrosted; 2 large eggs; ¾ cup milk; 2 tablespoons unsalted butter, melted and cooled,plus additional,melted butter,for brushing the griddle; 5 slices lean bacon, cooked crisp

Servings: persons

1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt
1 cup fresh corn kernels, including the pulp scraped from the cobs or 1 cup frozen corn, defrosted
2 large eggs
¾ cup milk
2 tablespoons unsalted butter, melted and cooled,plus additional,melted butter,for brushing the griddle
5 slices lean bacon, cooked crisp

1
In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt.
2
In a blender puree coarse the corn.
3
In another bowl whisk together the corn puree, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined.
4
Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
5
Heat a griddle over moderate heat until it is hot and brush it lightly with some of the melted butter.
6
Working in batches, pour the batter onto the griddle and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons double-acting baking powder, and more.

Yes, Corn and Bacon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn and Bacon Pancakes

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