Get ready to revolutionize your breakfast game with a mind-blowing recipe that combines the sweet crunch of corn and the irresistible allure of candied bacon! These aren't your ordinary pancakes - they're a flavor explosion that will transform your morning from mundane to magnificent. Imagine biting into a fluffy, golden pancake studded with sweet corn kernels and crispy, caramelized bacon pieces that will make your taste buds dance with joy. Whether you're a breakfast enthusiast or just looking to impress your family and friends, this recipe is about to become your new weekend obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup sweet corn (fresh or canned)
- 1/2 cup candied bacon, chopped
- Butter for cooking
Instructions
- Begin by preparing the candied bacon. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Chop the bacon into small pieces and spread them evenly on the prepared baking sheet.
- Sprinkle brown sugar over the bacon pieces, ensuring they are well-coated. You can also add a pinch of black pepper for an extra kick if desired.
- Bake the bacon in the preheated oven for about 15-20 minutes, or until it is crispy and caramelized. Keep an eye on it to prevent burning. Once done, remove from the oven and let it cool. Chop the candied bacon into smaller pieces.
- While the bacon is baking, prepare the pancake batter. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well mixed.
- In a separate bowl, whisk together the milk and egg until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the sweet corn and the chopped candied bacon into the pancake batter, ensuring they are evenly distributed.
- Heat a large skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Once the butter is melted and bubbling, pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
- Repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Once all the pancakes are cooked, stack them on a plate and serve warm.
- Optional: Top the pancakes with additional candied bacon pieces, maple syrup, or fresh herbs for garnish.
Tips
- Don't overmix your batter! Lumpy batter is the secret to tender, fluffy pancakes. Mix just until the ingredients are combined.
- Use fresh sweet corn when possible, but high-quality canned corn works perfectly too.
- For extra crispy candied bacon, use thick-cut bacon and watch it closely while baking to prevent burning.
- Make sure your skillet or griddle is at the right temperature - medium heat ensures even cooking without burning.
- Let the pancake batter rest for 5 minutes before cooking to allow the flour to absorb the liquid, resulting in lighter pancakes.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the rest of the batch.
- For a gourmet touch, try adding a sprinkle of fresh thyme or chives on top for an unexpected flavor twist.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
