Corn Pancakes With Canadian Bacon

Corn Pancakes With Canadian Bacon
Servings: 6 Prep 10 mins Cook 3 mins each


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 3/4 cup cooked corn kernels
  • 2 tablespoons vegetable oil plus more for cooking
  • 12 slices Canadian bacon
  • 3/4 cup maple syrup
  • Butter, for topping (optional)

Make It

1. Combine flour, cornmeal, sugar, baking soda and salt in large bowl. Stir together buttermilk, corn and 2 tablespoons oil in small bowl.

2. Make well in center of flour mixture. Add buttermilk mixture to well; stir to combine.

3. Heat 2 large skillets or griddles over medium-high heat; lightly brush with vegetable oil. In one skillet, working in batches, ladle in scant 1/4 cup batter for each pancake. Cook until set and bubbly on top, about 2 minutes. Turn pancakes over; cook 1 minute or until cooked through. Stack between sheets of waxed paper and keep warm in 225 degrees F oven.

4. Saute bacon in the other skillet, about 6 minutes.

5. Serve pancakes with bacon, maple syrup and butter if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 410, Fat, total (g): 10, chol. (mg): 30, sat. fat (g): 2, carb. (g): 63, pro. (g): 18, sodium (mg): 1100, Percent Daily Values are based on a 2,000 calorie diet.