Pancakes with Bacon, Cheddar Goat Cheese & Corn
Prep Time
Makes
Cooking Mode
½ cup thinly sliced Naturally Smoked Fully Cooked Bacon, 50% Less Salt
⅓ cup peaches & cream corn
¼ cup diced shallot
1 tbsp diced jalapeño pepper
¾ cup Buttermilk Complete Pancake & Waffle Mix
½ cup plus 2 tbsp (30 mL) water
½ cup grated Cheddar Goat Cheese
¼ tsp each salt and pepper
¼ cup sour cream
¼ cup thinly sliced green onions
½ cup thinly sliced Naturally Smoked Fully Cooked Bacon, 50% Less Salt
⅓ cup peaches & cream corn
¼ cup diced shallot
1 tbsp diced jalapeño pepper
¾ cup Buttermilk Complete Pancake & Waffle Mix
½ cup plus 2 tbsp (30 mL) water
½ cup grated Cheddar Goat Cheese
¼ tsp each salt and pepper
¼ cup sour cream
¼ cup thinly sliced green onions
Directions
1Set 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.
2In a bowl, blend the pancake mix with water until smooth. Stir in the goat cheese, salt, pepper and bacon mixture.
3Set 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
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Personal Note
Personal Note
