February 2015 – Cooking through the seasons: the adventures of a San Diego Gastronaut.

Hey Guys! I hope you enjoy this sweet and savory recipe suggestion. I took my inspiration 100% from this recipe here:

http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/

The main difference being, of course, that I made waffles instead of pancakes. Why? A. I suck at making pancakes and B. I really really like waffles 🙂

Let’s get started-

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
warm maple syrup, for serving

** I used my favorite waffle mix from Trader Joe’s. You will of course need whatever ingredients your waffles or pancakes call for in addition to the above listed ingredients. **

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and corn and continue to cook until the bacon is crisp and the onion is softened. To add some flavor feel free to add garlic, cayenne pepper and/or chives. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

2. While the bacon is cooking, combine the waffle mix, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and onion mixture (minus the portion you set aside.) The mixture will be thick. If you’d like the waffles to be slightly thinner, add a little more milk to thin out the batter.

3. Heat your waffle maker and use as directed. The mixture should make at least 4 large waffles, depending on the size of your waffle maker and how thick you like your waffles.