Time and servings
20 minsTotal time
16Servings
10 minsPrep time
Ingredients
- 1/2 cup (125 mL) thinly sliced Naturally Smoked Fully Cooked Bacon
- 1/3 cup (75 mL) peaches & cream corn
- 1/4 cup (60 mL) diced shallot
- 1 tbsp (15 mL) diced jalapeño pepper
- 3/4 cup Buttermilk Complete Pancake & Waffle Mix 175 mL
- 1/2 cup (125 mL) and 2 tbsp (30 mL) water
- 1/2 cup (125 mL) grated Cheddar Goat Cheese
- 1/4 cup (60 mL) sour cream
- 1/4 cup (60 mL) thinly sliced green onions
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 tsp (1 mL) each salt and pepper
Method
Step 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.Step 2
In a bowl, blend the pancake mix with water until smooth. Stir in the goat cheese, salt, pepper and bacon mixture.Step 3
Set skillet on medium heat. Drop mounds of batter and cook until golden brown, about 2 min. per side. Garnish with sour cream and green onion divided evenly over each pancake.