Since I’ve done some sweet treats the last few weeks, I thought I’d make this week’s Snack Day recipe a savoury snack. I’m a bit of a Pinterest junkie, and when I saw a recipe for Corn & Bacon Griddle cakes, I was all over that like monkey on a cupcake.
I made the recipe following the instructions from The Recipe Girl, but had a few issues with it. The main problem was the cheese burning and sticking to the pan. Now I don’t know about you, but life is too short for me to be scrubbing burnt cheese from my frying pans.
So I’ve made a few tweaks to the original recipe. I think there are DELICIOUS and they are really easy to cook too! They make a great Sunday Brunch or a very tasty supper.
Now, I know the idea of cheese, bacon & maple syrup together sounds INSANE, but why don’t you give them a go?
Corn & Bacon Griddle Cakes
- In a medium frying pan, fry 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. Set aside to cool slightly.
- While the bacon & onion is cooking, combine the dry ingredients in a medium-sized bowl. Make a well in the centre and pour in the milk, egg and oil, then mix well. Stir in the bacon mixture and the corn. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner , add a little more milk to thin out the batter.
- Heat a little oil in a frying pan over medium-low heat. Pour a heaping 1/4-cup of the batter into the pan and cook until it is golden brown – 3 to 4 minutes per side (At this stage, I like to put them into a warm oven while I cook the rest of the batter. They are so thick that this finishes any cooking and keeps them crispy). Repeat with the remaining batter.
- Serve stacks of griddle cakes topped with a sprinkle shredded cheese and a good dose of warm maple syrup.