Bacon & Corn Griddle Cakes
8 slices bacon, cut into ½ inch pieces?
1/3 cup finely chopped onion?
1 clove finely chopped garlic
1 cup plain flour?
¼ cup chopped parsley
¼ cup chopped fresh chives??
½ teaspoon salt?
1/8 teaspoon cayenne pepper?
2/3 cup milk?
1 large egg, beaten?
1 tablespoon olive oil?
1 cup frozen, canned or fresh corn?
½ cup shredded cheddar
Maple syrup, for serving
In a medium skillet, cook the bacon pieces until they begin to brown.
Add the onion, garlic & cook until the bacon is crisp and the onion and garlic is softened.
Scoop out a heaped tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
Combine the flour, chives, parsley, salt and pepper in a medium bowl.
Stir in the milk, egg and oil, just until moistened.
Stir in the bacon mixture, corn and cheese.
On a medium heat, grease a griddle or large skillet.
Pour ¼ cup of the batter onto the griddle and cook until it is golden brown 3-4 minutes per side.
Repeat with the remaining batter.
Serve stacks of griddle cakes topped with maple syrup, and bacon and eggs if you are hungry (optional).