Bacon, Corn & Cheddar Pancakes
How was your Thanksgiving? Mine was delicious all around – I came pretty close to finally replicating Jeff’s Grandma’s famous bread stuffing recipe, and I made the best turkey gravy I’ve ever made. That’s not saying much, as I generally make kind of terrible turkey gravy, but this year’s gravy was really good even without that disclaimer. There was a little pumpkin pie bar incident that resulted in a dessert that could only be referred to as “a pumpkin . . .thing,” but other than that, everything went off without a hitch.
And now, for something completely unrelated to turkey. Unless you use turkey bacon for this, but . . don’t.
You probably know that I’m a fan of all things savory for breakfast. I dig savory yogurt, savory oatmeal, and I’ve made several kinds of savory waffles. When I realized I didn’t have a savory pancake recipe in my arsenal, I knew that needed to be corrected immediately.
These Bacon, Corn & Cheddar Pancakes are great for breakfast, brunch and most especially, breakfast-for-dinner. Whip up a basic buttermilk pancake batter, and then stir in crumbled bacon, corn kernels, shredded cheese and chopped chives. You can use whatever cheese you have on hand for these, but I really like Ilchester Golden Applewood Cheese. It’s an English Cheddar-style cheese that has a nice smoky flavor and is lightly dusted with paprika. It melts beautifully and is the perfect choice for these savory pancakes.
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.