Bacon Corn Pancakes

Name: Bacon Corn Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 pancakes.
Ingredients: 2 cups gluten-free all-purpose baking flour (without xanthan gum) or all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 large eggs, room temperature; 1-1/2 to 1-3/4 cups rice milk; 2-1/2 cups fresh or frozen corn; 1 cup crumbled cooked bacon; 1/3 cup chopped onion; Maple syrup

TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD: 18 pancakes.

Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. —Anne-Marie Nichols, Watkinsville, Georgia

Ingredients

2 cups gluten-free all-purpose baking flour (without xanthan gum) or all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 large eggs, room temperature
1-1/2 to 1-3/4 cups rice milk
2-1/2 cups fresh or frozen corn
1 cup crumbled cooked bacon
1/3 cup chopped onion
Maple syrup

Directions

1. Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion.
2. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup.

Nutrition Facts

3 pancakes: 318 calories, 8g fat (2g saturated fat), 67mg cholesterol, 868mg sodium, 50g carbohydrate (10g sugars, 5g fiber), 16g protein.

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