Sweet Corn and Candied Bacon Pancakes are the ultimate southern pancakes. The corn gives the pancakes tons of sweetness and the bacon adds a salty, savory note. Slather them with butter and drizzle with maple syrup and get ready to dig into one of the most delicious stacks of pancakes ever.
Course Breakfast
Cuisine Southern
Keyword bacon, corn
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Ingredients
6slicesbacon
1/4cuplight brown sugar
1(14.5-ounce) cansweet corn, drained
1/2cupwhole milk
1/2cupgranulated sugar,divided
2largeeggs,lightly beaten
1 1/4cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
butter for cooking and serving
Maple syrup
Instructions
Preheat oven to 350 degrees. Line a baking pan with parchment paper. Lay bacon strips side by side. Sprinkle with brown sugar. Bake until bacon is fully cooked, about 15 to 18 minutes. Let cool and then chop.
In a 2-cup glass measuring cup, combine corn, milk, and 1/4 cup sugar. Puree with an immersion blender until smooth. Or you can use a food processor.Whisk in eggs.
In a large bowl, whisk together flour, remaining 1/4 cup sugar, baking powder, and salt.
Add liquid ingredients to dry and stir just until flour disappears.
Place a small amount of butter on a hot griddle. Once melted, pour batter onto griddle, forming 4-inch pancakes. Sprinkle tops with bacon. Flip over once bubbles form and continue to cook until cooked through.