- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- Makes 16-20 pancakes
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.
Nutritional Facts Per Serving
- Nutrition Description:
- 2 pancakes
- Calories:
- 120
- Fat:
- 5
- Saturated Fat:
- 2.5
- Carbs:
- 13
- Fibre:
- 1
- Cholesterol:
- 20 mg
- Protein:
- 5
- Sodium:
- 300 mg
