Sunday is, without question, my favorite day of the week. It is a predominantly lazy day in our house, with a mild dose of productivity (there is usually laundry and a bit of cleaning to do, which then turns into mindless tv watching sometime after 2pm). But, what truly makes it my favorite is the fact that it’s the one day off a week that The Missus and I have together. I cherish it. Depending on our moods, and our disposable income, we switch back and forth between going out to our usual haunts for brunch and me cooking up an indulgent meal at home. This week we stayed in and I cooked up a savory stack of pancakes that I came across on Pinterest. (Can we just acknowledge that Pinterest is going to make us all ridiculously fat? Because it is.)
Bacon and Corn Griddle Cakes
from Recipe Girl
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving
1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
I used buttermilk in place of the regular milk and some Dinosaur BBQ ‘Foreplay‘ spice mix instead of the cayenne. The cakes were wonderfully fluffy and filling, with sizable chunks of smokey Black Forest Bacon and sweet corn. I used Pineland Farms Salsa Jack cheese, which added a wee bit more flavor to the mix than the Monterey Jack that was called for. While I was dubious of the maple syrup that the recipe called for, but the balance of sweet and savory flavors definitely worked here. They were, dare I say, even better than the griddle cakes I had at Farmhouse Tap and Grill.
Just about two weeks ago I asked if I should“Cook or Carve? the “Stella Blue Pumpkin” aka Japanese Hokkaido squash. I declared this being the first and only year we carve gourds with 2″ thick shells. Not only that, but it was waste of good flesh. My partner had picked out a pink French ‘Brodé Galeux D’Eysines’ or ’embroidered with warts from Eysines.’ So, with knives laid out in front, stencils taped and the Simpsons Tree House of Horror on, we carved.