Recipe information
Ingredients for - Bacon Corn Pancakes
1. 2 cups gluten-free all-purpose baking flour (without xanthan gum) or all-purpose flour -
7. 1-1/2 to 1-3/4 cups rice milk -
8. 2-1/2 cups fresh or frozen corn -
9. 1 cup crumbled cooked bacon -
How to cook deliciously - Bacon Corn Pancakes
1. Stage
Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion.
2. Stage
Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup.
