“Don’t touch these until I’ve had the chance to take some pictures. It’ll only take a minute.” Looking back, I can see where I went wrong.

Instead of leaving the kitchen for 20 seconds to grab my camera and leaving the pancakes unattended, I should have handcuffed My Official Treat Taster to a secure object at the other end of the room then went to grab my camera.

Contrary to what the pictures might suggest, this recipe actually makes about 8 pancakes. Not 3. Definitely not 3. However, by the time I returned to the kitchen with my camera, there were 3 and a half pancakes left on the plate.

Apparently breakfast had taken way too long and because we hadn’t had dessert the night before he was absolutely starving and was worried he was going to die from hunger. Yes – unfortunately – I’m being serious.

According to the pancake-devourer, having most of my breakfast gobbled up before I had a chance to take pictures is actually a compliment and not an incredibly rude, mean, childish thing to do. Who knew?

So I made up for the lack of pancakes by posting an obnoxious number of photos. I didn’t even know there were so many ways I could take pictures of the same 3 pancakes again and again and again…

I could go on and tell you how fantastic these pancakes are and how you need to schedule them in for your next relaxed breakfast or brunch, but I won’t. I’ll just remind you: he ate 4 and a half pancakes in 20 seconds.

Chunky Bacon & Corn Pancakes

Makes 8

Recipe adapted from Lori’s Bacon & Corn Griddle Cakes

Ingredients

4 strips bacon, chopped

4 tablespoons chopped onion

1/2 cup whole wheat flour

1/2 cup white flour

11/2 teaspoon baking powder

Pinch salt & pepper

1 teaspoon sage

2/3 cup milk

1 egg

1/2 cup sweet corn

Recipe

1. Fry the bacon and onion together until the bacon is crispy and the onion is translucent. Remove about 2 tablespoons of bacon and onions for topping the pancakes and place the rest into a bowl. Don’t get rid of the bacon fat!

2. In a bowl, mix together the flours, baking powder, salt, pepper and sage. Pour in the milk and egg and stir well.

3. Mix in the corn, bacon and onion. Place a small frying pan over a medium heat and pour a little of the bacon grease in. Scoop about 1/3 cup of the pancake mixture and cook for 2-3 minutes on each side until golden and cooked through. Keep warm in a heated oven until ready to serve. Top with some bacon and onion mix.

Pancakes are so photogenic!

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