2020-04-01 Taste of Home

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

¹₂ tsp. salt

¹₈ tsp. pepper

2 large eggs

1 ¹₂ to 1³₄ cups rice milk

2 ¹₂ cups fresh or frozen corn

1 cup crumbled cooked bacon

¹₃ 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

¹₃ lb. thinly sliced prosciutto

¹₈ tsp. salt

¹₈ tsp. pepper

1. 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.


2. 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.
   
   
   1. 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.
   
   
   2. 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.
   
   
   
   

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

recipes for the happiest

mornings ever. Look for

it on newsstands now!

Bacon Corn

Pancakes

24 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 26 E