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Level
very easy
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

Directions

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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