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5 from 1 vote

Corn and Chive Pancakes with Bacon and Eggs

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4
Author: Joanna Cismaru



  • 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 frozen corn
  • pinch of salt
  • a bit of olive oil or cooking spray


  • 4 eggs
  • 1 ripe avocado
  • 1 lime
  • 8 slices bacon fried and cut in small pieces
  • 2 med 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.