Bacon and Corn Pancakes
Savory Chinese-style pancakes loaded with crispy bacon bits and sweet corn kernels, pan-fried until golden and delicious. Perfect for a hearty breakfast or quick snack.
Story
These pancakes bring together the smoky richness of bacon with the natural sweetness of corn in every bite. The batter comes together in minutes, and the pan-frying technique creates a wonderfully crispy edge with a soft center.
Ingredients
all-purpose flour
1 cup
eggs
2 large
bacon strips
4 strips
canned corn kernels
1/2 cup
green onions
3 stalks, finely chopped
salt
1/2 teaspoon
five-spice powder
1/4 teaspoon
water
3/4 cup
vegetable oil
2 tablespoons for frying
Instructions
1
Prep the bacon
Lay bacon strips in a cold pan and cook over low heat. Flip occasionally until both sides turn golden and crispy, about 8 minutes. Remove to a cutting board and let cool, then dice into small pieces.
2
Make the batter
In a large bowl, whisk together flour, eggs, salt, and five-spice powder. Gradually add water while stirring until you have a smooth, pourable batter. The consistency should be similar to crepe batter.
3
Add fillings
Fold the diced bacon, corn kernels, and most of the green onions into the batter. Reserve some green onions for garnish.
4
Cook the pancakes
Heat a non-stick pan over medium-low heat and add a drizzle of oil. Pour about 1/4 cup of batter per pancake, using the back of a spoon to spread it gently into a circle. Cook until bubbles form on the surface and the bottom is golden, about 2-3 minutes. Flip and cook another 2 minutes until cooked through.
5
Serve
Stack the pancakes on a plate, sprinkle with remaining green onions, and serve warm. These pair nicely with soy sauce or your favorite hot sauce for dipping.
