I've had these Bacon and Corn Griddle Cakes pinned forever. I've even had them on the menu before, and just never got around to making them.
Even this time around, I was a little bit of a skeptic. I wanted to try them, but I had serious concerns about how they would turn out. I needn't have worried! Although it's probably not something I'll make on a regular basis, the almost corn fritter flavor was delicious. A perfect pair to the maple bacon syrup.
For our version of these griddle cakes, I left out the cayenne pepper. I never know when a little spice goes too far at our house, so it's safer to leave it out. I also did my usual swap of the Kirkland bacon crumbles instead of cooking my own bacon. I recommend adding just a bit more milk to this batter. Mine was super thick, and it was a struggle to get the cakes to actually spread out and cook through.
I loved this dish as a semi-breakfast-for-dinner option. It would also be good for a brunch if you are looking for a semi savory option. You could even make little cakes as dippers for syrup if you wanted to change things up a bit.
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