One of the greatest pleasures in life is a relaxing Sunday breakfast. That is why every Sunday morning my wife and I start the day with delicious pancakes. We serve them with various canned fruits, preferably apricots and sweet spreads. But last Sunday, we tried a very different recipe.

We had all the ingredients for our Sunday pancakes at home, but really didn’t feel like anything sweet. Without further hesitation we picked a few of our favourite cans stored in the cupboard and tried some experiments. As a result, we came up with an amazing recipe that we definitely have to share with you:

This is what you need for our new creation “Canned Corn and Bacon Skillet Pancakes”:

  • 900 grams canned corn, drained
  • ½ cup milk
  • ¼ cup cream
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup Cheddar cheese
  • ¾ cup all-purpose flour
  • ¾ cup corn meal
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup bacon, cooked and crumbled

 This is how you do it:

  1. Preheat the oven to 200° C.
  2. Put canned corn, milk, cream, eggs and egg yolks into your mixer and blend until the mixture is creamy.
  3. Combine the cheese with flour, corn meal, baking powder and salt in a bowl.
  4. After that, fold in the liquid mass until the mixture forms lumps.
  5. Heat an ovenproof skillet, grease it with oil and butter and fill it with the pancake mixture.
  6. For the taste, sprinkle it with bacon.
  7. Put it in the preheated oven for 15 minutes until the pancake is golden brown.

That was definitely a culinary delight! What’s your favourite breakfast? Tell us in the comments!

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