Corn Pancakes with Bacon

These pancakes turned out perfect. I followed the recipe as written. I wouldn’t change a thing!

- Eric

Sugar

+

INGREDIENTS

Cornmeal

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Baking Powder

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Baking Soda

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Flour

+

Salt

+

Buttermilk

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Butter

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Egg

+

Corn Kernels

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Green Onions

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Jalapenos

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Bacon

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Cook the bacon until crispy.

1

Quickly cook the green onions and jalapenos in the bacon grease

2

Mix the dry and wet ingredients. Then add the veggies and mix until combined.

3

Cook the pancakes scooping about 1/4 cup of batter at a time.

4

Cook until bubbles start to form on the surface and flip.

5

Serve and enjoy!

I prefer using fresh corn when available and frozen corn year round. If using canned corn, drain and rinse before mixing it with the pancake batter.

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Tips from the chef

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