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Creamy Garlic Tortellini

Creamy Garlic Tortellini

Creamy Garlic Tortellini fans will love these Bacon and Corn Griddle Cakes. Savory brunch recipe ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup finely chopped sweet onion
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1 large egg, beaten
  • 1 tablespoon canola or vegetable oil
  • 1 cup frozen, canned (drained), or fresh corn kernels
  • 1/2 cup shredded Monterey Jack cheese

Equipment

  • Skillet
  • Mixing bowl
  • Griddle or large non-stick frying pan
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a skillet, cook bacon pieces over medium heat until brown and crispy, then add chopped onion and cook until translucent.
  2. Remove a tablespoon of the bacon mixture for topping and set aside, then continue cooking the rest until crispy.
  3. In a mixing bowl, whisk together flour, chives, baking powder, salt, and cayenne pepper.
  4. Stir in milk, beaten egg, and oil until just combined, then fold in the bacon-onion mixture, corn, and cheese.
  5. Heat a griddle or non-stick skillet over medium heat and grease lightly.
  6. Drop heaping quarter-cups of batter onto the surface and cook for 3-4 minutes until edges set and bubbles form.
  7. Flip the cakes and cook for another 2-3 minutes until golden brown.
  8. Serve stacked with reserved bacon-onion topping and drizzled with warm maple syrup.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

These griddle cakes are a delightful mix of sweet and savory; don't hesitate to experiment with different types of cheese or herbs.
Allow the batter to rest for about 5 minutes before cooking for lighter cakes.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months, reheating in a toaster or oven for best results.
Feel free to get creative with toppings like salsa, eggs, or different syrups!
Tried this recipe?Let us know how it was!