Wake up sleepyheads with pancakes loaded with savory and sweet flavors. Mmm.
Bake-Off® Contest 46, 2013
Karen Harris
Castle Pines, Colorado
-
8
-
slices bacon
-
1
-
box (10 oz) frozen shoepeg white corn & butter sauce
-
1
-
can (14 oz) Eagle Brand® Sweetened Condensed Milk
-
1
-
egg
-
1 1/2
-
cups Pillsbury BEST® Self-Rising Flour
-
2/3
-
cup maple-flavored syrup
Steps
-
1
In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
-
2
In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
-
3
In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
-
4
Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
-
5
Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.
-
1
In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
-
2
In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
-
3
In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
-
4
Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
-
5
Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 780
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
-
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 30%
- Sodium
- 690mg
- 29%
- Total Carbohydrate
- 136g
- 45%
-
- Dietary Fiber
- 3g
- 13%
- Sugars
- 23g
- Protein
- 21g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
7 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
9
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
© 2016 ®/TM General Mills All Rights Reserved