These are the most delicious way to combine sweet and savory, maple syrup is the cherry on top of this soon to be favorite breakfast dish.
Make ahead, or double a batch for easy breakfast during the week. Once cooled, place pancakes in freezer bags with parchment paper in between. Store in the freezer and simply reheat in a toaster.
Maple Bacon and Sweet Corn Pancakes
Rated 3.5 stars by 2 users
These are the most delicious way to combine sweet and savory, maple syrup is the cherry on top of this soon to be favorite breakfast dish.
Make ahead, or double a batch for easy breakfast during the week. Once cooled, place pancakes in freezer bags with parchment paper in between. Store in the freezer and simply reheat in a toaster.
Serves 4, 2 pancakes per serving.
Ingredients
- 1 ½ cups AP flour
- 1 cup rough chopped, crisp, cooked bacon
- Â 1 cup sweet corn kernelsÂ
- ¼ cup chopped parsleyÂ
- 3 ½ tsp baking powderÂ
- ½ teaspoon salt
- 1 tablespoon Ben’s maple syrup
- 1 egg lightly beatenÂ
- 1 ¼ cups whole milk
- 3 tablespoons butter melted plus more for serving and cooking
Directions
- In a bowl, sift together the flour, baking powder, and salt.
- With a fork whisk the egg, milk, and butter into the flour mixture until just combined.
- Fold in the bacon, corn, and parsley. Don’t over mix.
- Rest the batter for 10 minutes.
- Heat a skillet over medium heat, add bit of butter to the skillet to melt, add ¼ cup (or more for bigger pancakes) of batter to the skillet.
- Cook on medium heat until bubbles form on the surface.
- Flip pancake and cook about one minute. Repeat until batter is used up.
- Serve with butter and Ben’s Maple Syrup.