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In a large bowl, whisk together the all-purpose flour, polenta, sugar, baking powder, and salt.

In a separate medium bowl, whisk together the beaten eggs, milk, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Gently fold in the crumbled cooked bacon, shredded cheddar cheese, diced jalapeño, and roasted corn kernels into the batter.

Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface of the pancake.

Serve immediately with butter and maple syrup.


In a large bowl, whisk together the all-purpose flour, polenta, sugar, baking powder, and salt.

In a separate medium bowl, whisk together the beaten eggs, milk, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Gently fold in the crumbled cooked bacon, shredded cheddar cheese, diced jalapeño, and roasted corn kernels into the batter.

Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface of the pancake.

Serve immediately with butter and maple syrup.
