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Makes
Makes 16-20 pancakes
Level
easy
Prep Time
10
Total Time
20

Ingredients

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

Method

Step 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.
Step 2
In a bowl, blend the pancake mix with water until smooth. Stir in the goat cheese, salt, pepper and bacon mixture.
Step 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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Nutritional Facts Per Serving

Nutrition Description:
2 pancakes
Calories:
120
Fat:
5 g
Saturated Fat:
2.5 g
Carbs:
13 g
Protein:
5 g
Cholesterol:
20 mg
Fiber:
1 g
Sodium:
300 mg