FAMILY KITCHEN
Bacon Corn Pancakes
Stir in bacon and
corn for pancake
perfection! I cook
gluten-free, but
you can use regular
all-purpose flour to make these.
—Anne-Marie Nichols,
Watkinsville, GA
Prep: 20 min. • Cook: 10 min./batch
Makes: 18 pancakes
2 cups gluten-free
all-purpose baking flour
or all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
¹₂ tsp. salt
¹₈ tsp. pepper
2 large eggs
1 ¹₂ to 1³₄ cups rice milk
2 ¹₂ cups fresh or frozen corn
1 cup crumbled cooked bacon
¹₃ cup chopped onion
Maple syrup
Open-Faced Prosciutto
& Egg Sandwich
We love break f a st at any time of the
day in my house. I came up with these
egg sandwiches as something new for
brinner (aka breakfast for dinner),
but they’d be a big hit no matter
when you serve them.
—Casey Galloway, Columbia, MO
Ta ke s: 20 min. • Makes: 4 servings
4 large eggs
4 Tbsp. mayonnaise
2 garlic cloves, minced
4 thick slices sourdough
bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
¹₃ lb. thinly sliced prosciutto
¹₈ tsp. salt
¹₈ tsp. pepper
- Heat a large nonstick skillet over
medium-high heat. Break eggs,
1 at a time, into pan; reduce heat to
low. Cook until whites are set and
yolks begin to thicken, turning once
if desired. - Meanwhile, in a bowl, combine the
mayonnaise and garlic; spread over
the toast slices. Top with arugula,
tomato, prosciutto and fried eggs;
sprinkle with salt and pepper.
1 OPEN-FACED SANDWICH 531 cal.,
22g fat (5g sat. fat), 221mg chol.,
1563mg sod., 56g carb. (6g sugars,
3g fiber), 28g pro.- Preheat griddle over medium heat.
In a large bowl, combine the flour,
sugar, baking powder, salt and
pepper. In another bowl, whisk
the eggs and rice milk; stir into dry
ingredients just until moistened.
Stir in corn, bacon and onion. - Lightly grease griddle. Pour batter
by ¹ ₄ cupfuls onto griddle; cook until
edges are dry and bottoms are golden
brown. Turn; cook until second side
is golden brown. Ser ve with syrup.
FREEZE OPTION Freeze cooled
pancakes between layers of waxed
paper in a freezer container. To use,
place pancakes on an ungreased
baking sheet, cover with foil and
reheat in a preheated 375° oven
until heated through, 5-10 minutes.
Or, place a stack of 3 pancakes on a
microwave-safe plate and microwave
on high until pancakes are heated
through, 45-90 seconds.
3 PANCAKES 318 cal., 8g fat (2g sat.
fat), 67mg chol., 868mg sod., 50g
carb. (10g sugars, 5g fiber), 16g pro.
- Preheat griddle over medium heat.
EVEN MORE
EARLY-DAY FAVES!
Wake up to fluffy
pancakes, old-fashioned
doughnuts, Easter Day
favorites and sunny
dishes to make Mom’s
morning. Taste of Home’s
Sunday Brunch is packed
with more than 100
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Bacon Corn
Pancakes
24 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 26 E