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1.
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In a heated skillet using medium heat cook the bacon until crisp.
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Remove the bacon from the skillet using a slotted spoon; allow the bacon to drain onto absorbent paper towels.
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2.
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Sift the dry ingredients and seasonings into a bowl.
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3.
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In a seperate mixing bowl combine the bacon, vegetables, herbs, egg, milk and shrimp.
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4.
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Slowly add the dry ingredients into the mixing bowl, stir with a wooden spoon until the batter is just combined.
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Take care not to over mix the batter.
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5.
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Heat the vegetable oil in a large skillet over medium heat; in batches place 1/4 cup size dollops of batter into the skillet.
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saute for approximately 2 minutes or until the bottom side of the griddle cakes are golden in color.
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Gently turn the griddle cakes over using a spatula, cooking the second side for an additional 2 minutes or until the cakes are fully cooked.
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6.
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Place the cakes in a single layer onto an absorbent paper lined tray reserve in a warm area.
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Cook any remaining batter adding additional vegetable oil if necessary.
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7.
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In the center of a decorative serving platter arrange the griddle cakes, garnish the platter with lemon wedges and sprigs of basil.
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Place the Hidden Vally Original Ranch Dressing into a decorative serving bowl to accompany the cakes.
