Cooking Instructions
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Step 1
Heat
Olive Oil (1 dash)
in a large skillet over medium high heat.
Step 2
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.
Step 3
While the mixture is cooking and cooling, start on the rest of the batter. Whisk together the
All-Purpose Flour (250 g)
,
Baking Powder (7 g)
,
Ground Cumin (2 g)
,
McCormick® Garlic Powder (3 g)
,
Dried Parsley (as needed)
,
Paprika (1 g)
, and
Salt (3 g)
in a large mixing bowl.
Step 4
Whisk in the
Milk (320 mL)
,
Vegetable Oil (30 mL)
, 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.
Step 5
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 (15 g)
, 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.
Step 6
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!
