Description
These cheesy turkey bacon and corn griddle cakes are so fluffy and flavorful! They make a fantastic savory breakfast with a big drizzle of maple syrup.
Ingredients
- 1 dash Olive Oil
- 16 slices Turkey Bacon, Diced Small
- ½ Onion, Diced Small
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- ½ teaspoons Paprika
- ½ teaspoons Salt
- 1-⅓ cup Milk
- 2 Tablespoons Vegetable Oil
- 2 whole Eggs
- 1 cup Frozen Corn
- 1 cup Shredded Mexican Cheese Blend
- 1 Tablespoon Butter, For The Griddle
- Maple Syrup, For Topping
Preparation
Heat olive oil in a large skillet over medium high heat. Cook turkey bacon in it until it starts to cook through and crisp up.
Add onion and let it soften and mix in with the turkey bacon. In all, this should take 6–7 minutes or so. When it is done, reserve 1/4 cup of the mixture and set it to the side for topping. Let the rest cool.
While the mixture is cooking and cooling, start on the rest of the batter. Whisk flour, baking powder, cumin, garlic powder, parsley, paprika and salt in a large mixing bowl. Whisk in milk, vegetable oil and eggs until it becomes a thick, smooth batter. Switch to a spatula and fold in corn, cheese, and cooled turkey bacon mixture.
Set up an electric griddle and heat it to 350ºF, or heat a nonstick grill pan over medium high heat. Grease with the butter, then scoop 1/4 cup portions of the batter onto the griddle to cook for 3–4 minutes on each side. They should get super fluffy and golden. With that measurement, I had enough for 16 cakes that I cooked in 3 batches. Serve them as you cook them with a big sprinkle of the reserved turkey bacon mixture and drizzle of maple syrup on top! Enjoy!
