- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- Makes 16-20 pancakes
Ingredients
- 1/2 cup
- thinly sliced Naturally Smoked Fully Cooked Bacon, 50% Less Salt
- 125 mL
- 1/3 cup
- peaches & cream corn
- 75 mL
- 1/4 cup
- diced shallot
- 60 mL
- 1 tbsp
- diced jalapeño pepper
- 15 mL
- 3/4 cup
- Buttermilk Complete Pancake & Waffle Mix
- 175 mL
- 1/2 cup
- plus 2 tbsp (30 mL) water
- 125 mL
- 1/2 cup
- grated Cheddar Goat Cheese
- 125 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/4 cup
- sour cream
- 60 mL
- 1/4 cup
- thinly sliced green onions
- 60 mL
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- 2 pancakes
- Calories:
- 120
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 13 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 5 g
- Sodium:
- 300 mg
