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
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  6. Corn Pancakes 530×350

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