These Parmesan Pancakes with Caramelized Corn and Bacon are a sweet-meets-savory match in heaven! Freshly grated Parmigiano Reggiano cheese provides a salty and delicious bite, perfectly complimenting the sweet caramelized corn and smoky bacon. This will be your new favorite brunch recipe!
PANCAKES.
I’m sorry….let’s back up for a second.
Do you like brunch? Breakfast? Any morning meal?
Collectively hands raise.
THAT’S WHAT I THOUGHT! Well, today you’re in for a good one. Because I’m not only sharing a recipe for pancakes. Not even just a recipe for pancakes WITH bacon IN them.
I give you…..
PARMESAN PANCAKES WITH CARAMELIZED CORN AND BACON.
Period. Mic drop. I’m callin’ it quits. This recipe you guys. THIS RECIPE!
Let’s start with the specs, shall we?
- Crispy edges brought to you by Parmigiano Reggiano Cheese
- Salty and smoky thanks to crunchy bacon
- Sweet caramelized corn kernels
All wrapped in to a light and fluffy pancake resulting in an eyes-roll-in-to-the-back-of-your-head kind of moment.
YEEEAHHHH. I’m not kidding.
Oh, did I forgot something? Silly me.
(Insert hair flip emoji here).
Top these puppies off with a liberal pure of pure maple syrup if you want to experience pure bliss. Extra credit if you happen to pour some of the syrup IN the batter, too.
In true pancake-obsessed form, let’s now discuss toppings.
I went the purist route in this version, sticking to the ingredients that are actually in the pancakes for toppings. But let’s pause for a moment and think about some wild and crazy options you could opt for…
(Because I know you’re wild and crazy. Yea. YOU.)
- Blueberries + Cinnamon Butter + Granola (ALL the breakfast things)
- Pancake Sandwich: Over-Easy Egg + Chive Cream Cheese
- Kimchi + Extra Bacon + Poached Egg
BRB gotta go make all these options now, K?
This recipe is one you need to try when you’re aiming for “ultimate”. Whether you’re hosting brunch for family or friends, needing to carb load, or simply want an indulgently lazy Sunday, this is the breakfast you’ll want to linger over.
Time for a pro tip, you ready? This is one you will absolutely not want to overlook…
GET THE GOOD CHEESE.
No…I’m not talking about pre-shredded hardened parm-in-a-bag. Or that bizarre can claiming to be cheese. I’m talking about Parmigiano Reggiano.
Italian made, perfectly salty, with a little bit of a crunchy bite. Parmesan literally translates to, “from Parma”, meaning that it’s made in the areas in and around the province of Parma. Well – again, as long as you’re getting the real deal!
“But how do I know if the Parmesan cheese I’m buying is ‘real’, as you say?”
GREAT QUESTION. You know you’re wedge is legit if it has the pin-dots on the rind like so:
In addition to making these pancakes, I like to enjoy Parmigiano Reggiano:
- Grated over freshly made pasta
- Pulsed in to a salad dressing (would be FABULOUS in my Caesar Dressing!)
- On an epic Cheese Board
- In soup! Don’t throw that rind! Toss it in a pot of Chicken Zoodle or Homemade Chicken Broth, allowing the flavor to slowly infuse and melt.
Give these show-stopping Parmesan Pancakes with Caramelized Corn and Bacon a try this weekend and report back, will you?!
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Parmesan Pancakes with Caramelized Corn and Bacon
Ingredients
For the parmesan pancakes:
- 2 Tbsp butter melted
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 1/4 cup milk
- 1 egg
- 1 cup Parmigiano Reggiano Cheese, grated
- 1/4 cup Green onion,
- 1/3 cup + 2 Tbsp cooked bacon, crumbled (about 6 pieces bacon)
For the caramelized corn:
- 2 Tbsp butter
- 2 cups + 2 Tbsp corn, sliced from cob (about 5 cobs)
Instructions
For the caramelized corn:
- In a small sauté pan, melt butter. Add corn, tossing to coat with butter.
- Toss every so often, allowing to caramelize. The corn may pop! This is a good thing.
- Remove from heat and allow to slightly cool.
For the parmesan pancakes:
- Melt butter in microwave in a small dish. Allow to slightly cool as you prepare the remaining ingredients.
- In a large bowl, combine flour and baking powder. whisk to combine.
- In a glass measuring dish, measure milk and add egg. Whisk to combine.
- Make a well in the flour mixture, pour in milk and egg mixture, along with melted and cooled butter. Gently mix.
- Before dough comes together, add parmesan, green onion, caramelized corn, and bacon. Reserve 2 tablespoons of both bacon and caramelized corn for serving. DO NOT OVER MIX! Mix until everything just starts to come together.
- Heat large state pan over low heat. Melt a small square of butter (about 1/4 tablespoon). Add 1/2 cup of dough at a time.
- Flip pancakes when small bubbles appear on the top of the pancake. Cook for an addition 1-2 minutes, or until pancake is just cooked through.
- To serve: Serve with reserved bacon and caramelized corn, additional parmesan and green onions, and warm maple syrup.