• 8 slices Smithfield® Bacon, cooked and chopped,
  • 2 cups pancake mix,
  • 1/2 cup frozen corn kernels, thawed,
  • 1/2 cup shredded Tex-Mex cheese,
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Savory Corn and Bacon Pancakes

MAIN DISH

Savory Corn and Bacon Pancakes

Instructions:

1. Prepare pancake mix according to package directions. Stir in bacon, corn and cheese. Cook pancakes according to package directions, making 8 pancakes.

2. Make-ahead: Let cool completely. Refrigerate pancakes in airtight container for up to 3 days or freeze between sheets of waxed or parchment paper in resealable plastic bags for up to 2 weeks. Reheat in toaster oven.

 

Tip: Serve with salsa or guacamole for dipping.