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very easy
Prep Time
10 mins
Total Time
20 mins
Makes 16-20 pancakes


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


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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Nutrition Facts

Nutrition Description:
2 pancakes
5 g
Saturated Fat:
2 g
13 g
1 g
20 mg
5 g
300 mg