These cheesy turkey bacon and corn griddle cakes are so fluffy and flavorful! They make a fantastic savory breakfast with a big drizzle of maple syrup.
- 1 dash olive oil
- 16 slices turkey bacon diced small
- 1/2 an onion diced small
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 2 tablespoons vegetable oil
- 2 whole eggs
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- maple syrup for topping
- 1 tablespoon butter for the griddle
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Heat the olive oil in a large skillet over medium high heat. Cook the turkey bacon in it until it starts to cook through and crisp up. Add in the onion and let it soften and mix in with the turkey bacon. All totaled, this should take 6-7 minutes or so. When it is done, reserve 1/4 cup of the mixture and set it to the side for topping. Let the rest cool. While the mixture is cooking and cooling, start on the rest of the batter. Whisk the flour, baking powder, cumin, garlic powder, parsley, paprika and salt together in a large mixing bowl. Whisk in the milk, vegetable oil and eggs until it becomes a thick, smooth batter. Switch to a spatula and fold in the corn and cooled turkey bacon mixture.
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Set up an electric griddle and heat it to 350, or heat up a non-stick grill pan over medium high heat. Grease it with the butter, then scoop 1/4 cup portions of the batter onto the griddle to cook for 3-4 minutes on each side. They should get super fluffy and golden. With that measurement, I had enough for 16 cakes that I cooked in 3 batches. Serve them as you cook them with a big sprinkle of the set aside turkey bacon mixture and drizzle of maple syrup on top! Enjoy!!