Tuesday, May 14, 2013

Savory Pancakes

this recipe is adapted from Recipe Girl (original recipe can be found here)

For my first Mother's Day Matt decided he was going to make me bacon and corn pancakes based off a recipe he found on my pinterest account (he occasionally hacks into my account and randomly adds recipes. I fully support this, especially if it means HE is making dinner!). I am sure it was completely coincidental he was just talking about how much he wanted to try them. We will definitely be making these again, they were delicious!


1. Cook 16oz. bacon. We chopped the bacon first then cooked it in a skillet with 1/2 a chopped sweet onion. Drain off the fat (ew). Save some bacon for topping the pancakes with later (if desired).
2. Add in 2c. pancake mixture, 3T chives, 1/8t cayenne pepper, 1c. corn (can be canned, fresh, or thawed frozen), 1c. cheese (any kind will probably do), and 1 c. milk. Stir together. Add bacon and onion to bowl. Add more milk if batter is too thick as our measurements are approximate.

3. Each pancake we made was about a 1/4c. of batter. We My husband cooked each side for about 3 minutes on medium low heat.


4. Top with reserved bacon and maple syrup and enjoy!

Savory Pancakes
(adapted from Recipe Girl- original recipe can be found here)
Ingredients:
16oz. bacon
1/2 sweet onion, chopped
2 c. pancake mix
1 c. milk
1 c. corn 
3 T. chives
1/8t. cayenne pepper
1 c. cheese, shredded
maple syrup

1. Chop bacon. Place bacon and onion into skillet and cook. Drain off fat. Reserve some bacon for topping if desired.
2. Meanwhile, mix pancake mix and milk. Add corn, chives, pepper, and cheese. Stir in bacon and onion when cooked.
3. Drop by 1/4c. full onto preheated griddle on medium-low heat. Cook each side approximately 3 minutes.
4. Top with bacon and syrup. Enjoy!





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