Bacon and Corn Griddle Cakes

June 19, 2014

I love the combination of savory and sweet any time of the day but when it comes to breakfast it can't be beat! See, I have this problem. When I go out for breakfast I can never decide between bacon, eggs and a biscuit with gravy OR pancakes, waffles or crepes! This recipe solves that problem! The griddle cakes have bacon, chives and cheese for the savory component and corn and syrup for the sweet! The perfect breakfast bite! Enjoy!

8 slices low sodium bacon, sliced into bite sized pieces
1/3 c. green onion, sliced
1 c. white whole wheat flour (can also use all purpose)
2 T. fresh chives, chopped
1 t. baking powder
1/2 t. salt
1/8 t. cayenne pepper
2/3 c. skim milk
1 large egg, beaten
1 t. extra virgin olive oil
1 c. frozen corn, thawed (I used Trader Joe's Fire Roasted Corn)
1/2 c. monterey jack cheese, shredded
2 T. unsalted butter, divided (for cooking)
Maple syrup for serving

In a medium skillet cook the bacon pieces until they are brown. Remove the bacon to a paper towel lined plate (leaving the bacon grease) and add the onion to the bacon grease. Cook the onion for 3-5...
See the full directions on my site

Nutritions

Calories
340

Sodium
7775mg
323% DV

Fat
7g
11% DV

Protein
20g
41% DV

Carbs
50g
17% DV

Fiber
7g
31% DV

Breakfast Pan Fried