Keyword: bacon & corn griddle cakes

A griddle cake is another word for a pancake, but it seems to be used more often to indicate something more rustic and less breakfast-y than the word ‘pancake’. This makes it the perfect description for these bacon and corn cakes.

People began using the word ‘pancake’ during the 15th century, and the word became standard in 19th century North America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early North American pancakes were made with buckwheat or cornmeal.

Pancakes have really stood the test of time with their extensive history. Each culture seems to have a unique take on them. People eat them for breakfast, lunch, and dinner all over the globe. Some examples of this transcultural food include crepes, potato latkes, Irish boxty, Russian blini, Welsh crampog, Indian poori, Hungarian palacsinta, and Dutch pannenkoeken.

Today I’m making some savory ‘griddle cakes’ stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. What’s not to love about that!!

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Bacon & Corn Griddle Cakes

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Rating: 5
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Course

Brunch

Cuisine

American

Keyword

bacon & corn griddle cakes

Servings

GRIDDLE CAKES MetricUS Imperial

Ingredients

• 8 slices bacon, cut into 1/2-inch pieces
• 1/2 cup sweet onion, finely chopped
• 2 cups flour
• 2 Tbsp fresh chives, chopped
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp smoked paprika
• 1 1/3 cup milk
• 2 large eggs, beaten
• 2 Tbsp veg oil
• 1 cup corn niblets
• 100 gm Monterrey Jack cheese, shredded
• warm maple syrup, for serving

Course Brunch Cuisine American Keyword bacon & corn griddle cakes Servings GRIDDLE CAKES MetricUS Imperial Ingredients 8 slices bacon, cut into 1/2-inch pieces 1/2 cup sweet onion, finely chopped 2 cups flour 2 Tbsp fresh chives, chopped 2 tsp baking powder 1 tsp salt 1/4 tsp smoked paprika 1 1/3 cup milk 2 large eggs, beaten 2 Tbsp veg oil 1 cup corn niblets 100 gm Monterrey Jack cheese, shredded warm maple syrup, for serving

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
2. While the bacon is cooking, combine the flour, chives, baking powder, salt and paprika in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick, if you wish, add a little more milk to thin out the batter.
3. Heat and grease a griddle or large skillet. Pour a heaping ¼-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 warm maple syrup.