CORN AND BACON PANCAKES

Corn and Bacon Pancakes image

The recipe for these pancakes developed several years ago when our four children were still living at home. It was one of their favorite breakfast items for many years.-Pearl Sheler, Milan, Michigan

Provided by Taste of Home

Time 30m

Yield about 20 pancakes.

Number Of Ingredients 8

Ingredients

3 cups biscuit/baking mix
2 tablespoons sugar
2 tablespoons cornmeal
2 eggs
2 cups milk
1 can (15-1/4 ounces) whole kernel corn, drained
3 bacon strips, cooked and crumbled
Maple syrup

Steps:

In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.