Cheesy Turkey Bacon and Corn Griddle Cakes

Heat Olive Oil (1 dash) in a large skillet over medium high heat.

Cook the Turkey Bacon (16 slices) until it starts crisp up. Add the Onion (1/2) and let it soften and mix in with the bacon. Together, this should take 6-7 minutes. When it is done, reserve 1/4 cup of the mixture and set it to the side for topping. Let the rest cool.

While the mixture is cooking and cooling, start on the rest of the batter. Whisk together the All-Purpose Flour (250 g), Baking Powder (2 tsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Dried Parsley (1 tsp), Paprika (1/2 tsp), and Salt (1/2 tsp) in a large mixing bowl.

Whisk in the Milk (320 mL), Vegetable Oil (2 Tbsp), and Eggs (2) until it becomes thick, smooth batter. Switch to a spatula and fold in the Frozen Corn Kernels (165 g), Shredded Mexican Cheese Blend (115 g), and cooled turkey bacon mixture.

Set up an electric griddle and heat it to 350 degrees F (175 degrees C), or heat up a non-stick grill pan over medium-high heat. Grease it with the Butter (1 Tbsp), then scoop 1/4 cup portions of the batter onto the griddle to cook for 3 to 4 minutes on each side, or until super fluffy and golden.

Serve them as you cook them with a big sprinkle of the set aside turkey bacon mixture and drizzle of Maple Syrup (to taste) on top!