Parmesan Pancakes with Caramelized Corn and Bacon
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!
Servings: 6 large pancakes
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.
Notes
Items used in this post: