Foodwhirl

Fluffy Corn Cakes with Bacon and Maple Syrup

Categories: Breakfast | Mains & Sides | Spotlight

[31 May 2010 | By Dot | No Comment ]

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When I saw this I said ‘mmmmm bacon…’ and was inspired. No, I haven’t made it yet, but it is SO on the list! (It would have been great for Bacon Week, right?) So check out this yummy offering from The Runaway Spoon!

Breakfast for Dinner. Who doesn’t love the thought? I particularly like a good breakfast for dinner, because I am NOT a morning person, and generally way too lazy to cook a good, hearty, classic breakfast first thing. I have developed a repertoire of night-before recipes for when the need to cook a morning breakfast arises, but morning is not my best time in the kitchen. So early morning waffles, pancakes, hollandaise sauce for eggs benedict are out. In the morning. But for dinner, it’s a whole different matter. You could spend all day working on breakfast. Use every tool in the kitchen. Pull out waffle irons and griddles. I have several friends who make “breakfast for dinner night” a big occasion for their kids, and they all love it.

So I propose these fluffy, pillow-y corn cakes for your next breakfast for dinner experience. Of course, you are more than welcome to make these for breakfast in the morning. In fact, the batter will keep overnight if you whisk it well before frying. And these would make a real treat for a Sunday brunch. Add the salty bacon and a drizzle of sweet syrup, and I don’t care what time of day it is, these will make you happy.