Corn and Bacon Pancakes

20 4 servings, 2 topped pancakes (284 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 2 topped pancakes (284 g) each

This corn pancake is a perfect recipe for a Sunday brunch. Packed with flavour, the cilantro, corn, bacon and cheese make for a perfect savoury pancake, all topped off with fresh salsa.

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What You Need

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Make It

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  • Combine tomatoes, avocados, onions and 2 Tbsp. cilantro.
  • Mix flour and baking powder in medium bowl. Stir in bacon.
  • Whisk eggs and milk in medium bowl until blended. Add flour mixture; mix well. Stir in corn, cheese and remaining cilantro.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/2 cup batter for each pancake; cook on medium heat until bubbles form on tops, then turn to brown other sides.
  • Serve pancakes topped with tomato mixture.

Serving Suggestion

Serve with your favourite cut-up fresh fruit.

Special Extra

Top each serving of pancakes with a dollop of sour cream.

Servings

  • 4 servings, 2 topped pancakes (284 g) each

Nutritional Information

Serving Size 4 servings, 2 topped pancakes (284 g) each
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 115mg
Sodium 530mg
Carbohydrate 50g
Dietary fibre 4g
Sugars 7g
Protein 18g
   
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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