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