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Corn Pancakes

Corn Pancakes

 Corn Pancakes

Buttermilk pancakes cooked with fresh corn, leek, and bacon.

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Corn Pancakes



  1. Fry the bacon over medium heat until crisp. Drain on paper towels. Add the leek to the skillet, cooking until browned and tender, about 5 minutes. Stir in corn and jalapeno, and cook for another 3 minutes. Remove from heat.
  2. In a large bowl, stir together pancake mix, buttermilk, egg, and oil until just combined. Fold in the bacon and corn mixture.
  3. Wipe out the skillet and grease it with a little more avocado oil or cooking spray. Heat over medium heat until a drop of water sizzles on the pan. Scoop out batter ¼ cup at a time onto the hot skillet. Cook pancakes 2-3 minutes each side, or until golden and cooked through.
  4. Serve hot with maple syrup, honey, or sour cream. 

Makes about 10 pancakes 


  1. Corn Pancakes
  2. Corn Pancakes
  3. Corn Pancakes
  4. Corn Pancakes
  5. Corn Pancakes
  6. Corn Pancakes 530×350

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

See Another Recipe

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