These Cheesy Turkey Bacon and Corn Slab Cakes are so moist and flavorful! They do a fantastic savory breakfast with a big drizzle of maple syrup.
- 1 dash Olive oil
- 16 slices Turkey bacon, diced
- ½ Onion, finely diced
- 2 cups All purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Cumin
- 1 teaspoon garlic powder
- 1 teaspoon Dried parsley
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 1-⅓ cup Milk
- 2 tablespoons Vegetable oil
- 2 whole Eggs
- 1 cup But frozen
- 1 cup Mix of shredded Mexican cheeses
- 1 tbsp Butter, for the griddle
- Maple syrup, for garnish
Heat the olive oil in a large skillet over medium-high heat. Cook the turkey bacon in it until it begins to cook and becomes crispy.
Add the onion and let it soften and mix with the turkey bacon. In all, this should take about 6-7 minutes. When done, reserve 1/4 cup of the mixture and set aside for garnish. Let the rest cool.
While the mixture bakes and cools, start with the rest of the batter. Whisk flour, baking powder, cumin, garlic powder, parsley, paprika and salt in a large mixing bowl. Whisk milk, vegetable oil and eggs until thick and smooth. Pass through with a spatula and stir in the corn, cheese and cooled turkey bacon mixture.
Prepare an electric griddle and heat it to 350ºF, or heat a nonstick grill pan over medium-high heat. Grease with butter, then place 1/4 cup portions of batter on the griddle to cook for 3-4 minutes on each side. They should turn out super fluffy and golden. With this measurement, I had enough for 16 cakes which I baked in 3 batches. Serve them as you cook them with a big sprinkle of the reserved turkey bacon mixture and a drizzle of maple syrup on top! Enjoy!