Pancakes with Bacon, Cheddar Goat Cheese & Corn

16-20 pancakes
Easy
Breakfast

Characteristics

Nutritional Facts Per Serving

120
Calories
5 g
Protein
13 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

2 pancakes
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 5 g
    • Saturated fat  2.5 g
  • Cholesterol 20 mg
  • Sodium  300 mg
  • Carbs 13 g
    • fiber  1 g
  • Protein 5 g

Ingredients

  • 1/2 cup (125 mL) thinly sliced Naturally Smoked Fully Cooked Bacon, 50% Less Salt
  • 1/3 cup (75 mL) peaches & cream corn
  • 1/4 cup (60 mL) diced shallot
  • 1 tbsp (15 mL) diced jalapeño pepper
  • 3/4 cup (175 mL) Buttermilk Complete Pancake & Waffle Mix
  • 1/2 cup (125 mL) plus 2 tbsp (30 mL) water
  • 1/2 cup (125 mL) grated Cheddar Goat Cheese
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 cup (60 mL) sour cream
  • 1/4 cup (60 mL) thinly sliced green onions

Method

  1. Set a non-stick skillet over medium-high heat. Add the bacon, corn, shallot and jalapeno and cook until bacon is crisp and the corn is lightly golden. Cool.
  2. In a bowl, blend the pancake mix with water until smooth. Stir in the goat cheese, salt, pepper and bacon mixture.
  3. Set skillet on medium heat. Drop mounds of batter and cook until golden brown, about 2 min. per side. Garnish with sour cream and green onion divided evenly over each pancake.

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