Corn and Turkey Griddle Cakes
Indulge in a delightful breakfast with these savory Corn and Turkey Griddle Cakes, perfect for any morning. These fluffy pancakes blend sweet corn with crispy turkey bacon, creating a flavorful stack that’s sure to please everyone at the table. Whether you serve them for a quick weekday breakfast or a leisurely weekend brunch, their comforting taste and texture will keep you coming back for more. Drizzle with warm maple syrup or top with fresh herbs for an extra touch. Enjoy the versatility of this recipe by customizing it with your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Ingredients
Scale
- 1/3 cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned, or fresh corn
- ½ cup shredded Monterey Jack cheese (or cheese of choice)
- Optional: turkey bacon (or alternatives like sautéed mushrooms)
Instructions
- In a medium skillet over medium heat, cook turkey bacon until crispy. Add sweet onion and sauté until softened.
- In a bowl, combine flour, chives, baking powder, salt, and cayenne pepper. Stir in milk, beaten egg, and oil until just combined. Fold in the cooked bacon mixture along with corn and cheese.
- Heat and grease a griddle over medium heat. Pour about ¼ cup of batter for each cake; cook until golden brown on both sides.
- Serve warm topped with reserved bacon-onion mix and drizzle with maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 2g
- Sodium: 286mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 28mg
Find it online: https://www.familytableideas.com/bacon-and-corn-griddle-cakes/