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Corn and Chive Pancakes with Bacon and Eggs
Corn and Chive Pancakes with Bacon and Eggs – amazing weekend breakfast, perfect way to start your day. Pancakes, eggs and bacon, breakfast of champions.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 large egg
- 1 cup milk
- 1/4 cup chives chopped
- 1/2 cup cheddar cheese shredded
- 1/2 cup corn frozen
- 1/4 tsp alt
- 4 eggs
- 1 avocado ripe
- 1 lime
- 8 slices bacon fried and cut in small pieces
- 2 medium tomatoes cut in smaller pieces
- 1 lime
- salt and pepper
Whisk the flour, baking powder, salt, egg and milk in a bowl until smooth. Add chopped chives, corn and shredded cheese to batter and gently stir until well combined.
Roughly chop the tomatoes and the peeled and pitted avocado. Place tomatoes and avocado in a small bowl and drizzle with juice from 1/2 a lime and toss. Season with a bit of salt and pepper.
Drizzle about a tsp of olive oil into a small frying pan over medium heat and add a ladleful of batter and spread it out to the edges of the pan. Flip when golden and remove to a plate once done. Repeat until you finish the batter.
Fry the eggs according to your preference.
To serve, place a pancake onto a plate. Top with an egg, some avocado and tomato mixture and bacon.
Calories: 594kcal | Carbohydrates: 43g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 260mg | Sodium: 640mg | Potassium: 885mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1307IU | Vitamin C: 26mg | Calcium: 284mg | Iron: 4mg