Bacon and corn griddle cakes are a delicious and savory breakfast option on Blackstone that combines crispy bacon and sweet corn in a fluffy pancake batter.
Here’s a simple recipe to make them:
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 4 slices cooked bacon, chopped
- 1/2 cup corn kernels
Instructions:
- Take a medium mixing bowl, and whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in chopped bacon and corn kernels.
- Heat a Blackstone or any griddle or non-stick pan over medium-high heat. Grease the pan lightly with cooking spray or butter.
- Drop spoonfuls of batter onto the griddle, using about 1/4 cup of batter for each cake.
- Cook until the edges of the cakes start to dry and the bottoms are golden brown, about 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
- Repeat with the remaining batter.
- Serve the bacon and corn griddle cakes warm with your choice of toppings, such as butter and maple syrup or sour cream and chives.