Olive Oil (1 dash)
in a large skillet over medium high heat.
Turkey Bacon (16 slices)
until it starts crisp up. Add the
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 (2 cups)
Baking Powder (1/2 Tbsp)
Ground Cumin (1 tsp)
Garlic Powder (1 tsp)
Dried Parsley (1 tsp)
Paprika (1/2 tsp)
Salt (1/2 tsp)
in a large mixing bowl.
Whisk in the
Milk (1 1/3 cups)
Vegetable Oil (2 Tbsp)
until it becomes thick, smooth batter. Switch to a spatula and fold in the
Frozen Corn (1 cup)
Shredded Mexican Cheese Blend (1 cup)
, 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)