griddle me this

fresh corn griddle cakes on twothirtyate.com

This is one of those recipes that I came across and kept thinking about. Every now and then I’d get a hankering for an opulent homemade breakfast or brunch, I’d think about making these griddle cakes and then come to realize that I didn’t have the right ingredients. It was always a big disappointment.

the good bacon

kernels

Finally I actually planned to make these ahead of time. Novel concept, I know. It was the best breakfast I’ve ever had. The batter is thick, almost like a biscuit batter, and filled with the chunky bacon and fresh, crisp corn. Everything comes together so nicely that Alex and I devoured them the first time, prompting me to make them again. I’m sure it won’t be the last time.

thick pancakes

I would highly suggest using fresh corn, though you can absolutely use frozen. I find that fresh corn has a nice pop when you bite into it that really adds a needed texture to the griddle cakes. This recipe makes enough for two or three people, which I like because unlike pancake recipes you don’t wind up with any excess batter that you have to keep cooking off. These are a delicious savory meal, topped with some sweet maple syrup and would be perfect for a special brunch or big homemade breakfast.

pour it on

fresh corn griddle cakes on twothirtyate.com

fresh corn griddle cakes
printer-friendly version
makes 2 servings

ingredients:
8 slices bacon, sliced into 1/2-inch pieces
1/3 cup sweet onion, minced
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon chipotle powder
2 green onions, thinly sliced
⅔ cup milk
1 large egg, beaten
1 tablespoon olive oil
1 ear fresh corn, cut from the cob
1/2 cup shredded sharp cheddar
Maple syrup, for drizzling

directions:
Heat a skillet over medium heat. Add the bacon to the pan and cook until half of the fat has rendered out. Add the onion and continue to cook until the onion softens and the bacon is crispy. Set aside a few tablespoons of the bacon onion mixture and spoon the rest onto paper towels to absorb any excess oil. In a mixing bowl, combine the flour, baking powder, salt, and chipotle. Use a whisk to stir them together until well combined and any lumps have been removed. Add the green onions, milk, egg, and olive oil and stir together until well combined. Add the bulk of the bacon onion mixture, the corn, and the cheese. You should have a thick batter. Heat a greased skillet over medium heat and add 1/4 cup of batter at a time to make each griddle cake. Flip after 3-4 minutes or until golden brown on each side. Repeat until you’ve used all the batter. Serve immediately- stacked, topped with the reserved bacon onion mixture and drizzle with warm syrup.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, cheese, pork and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to griddle me this

  1. Christine Marino says:

    This sounds delicious. I must try making them soon.

  2. I am about to try to make this but I have a question- In the ingredients you list baking powder, but in the instructions you have baking soda. Which is it???

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