Pancakes with Bacon, Cheddar Goat Cheese & Corn

Prep time: 10min
Total time: 20min
Makes 16-20 pancakes
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 jalapeƱo 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
2 pancakes
calories
120
fat
5 g
saturated fat
2.5 g
carbs
13 g
protein
5 g
cholestrol
20 mg
fibre
1 g
sodium
300 mg

Directions

  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.

  2. In a bowl, blend the pancake mix with water until smooth. Stir in the goat cheese, salt, pepper and bacon mixture.

  3. Set skillet on medium heat. Drop mounds of batter and cook until golden brown, about 2 min. per side. Serve garnisRECIPE with sour cream and green onion divided evenly overtop.