Flakes aren’t the only way to eat corn in the morning. This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.
INGREDIENTS
4 strips thick-cut bacon
1 cup flour
4 tsp. baking powder
2 Tbsp. sugar
¾ cup whole milk
2 large eggs
1 tsp. vanilla extract
2 Tbsp. vegetable oil
2 ears corn, shucked and kernels removed
Maple syrup, for serving
One average ear of corn produces about 3?4 cup kernels.
PREPARATION
• In a cold skillet, arrange the bacon in a single layer, then place over medium heat. Cook until crisp, about 4 to 5 minutes per side, then remove and set on a paper towel-lined plate to cool. Pour excess bacon fat into a small bowl, but do not wipe out the skillet. Chop the cooled bacon and set aside.
• In a large bowl, combine the flour, baking powder and sugar.
• In another large bowl, whisk together the milk, eggs, vanilla, oil and 2 tablespoons reserved bacon fat. Stir in the corn and bacon.
• Stir the wet ingredients into the dry ingredients until fully incorporated.
• Return the skillet to the stove over medium heat. Working in batches, pour ¹?³ cup batter per pancake and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is light brown, 1 to 2 minutes.
• Serve with warm syrup.
This article appears in July 2016.