Bacon & Scallion Savory Corn Pancakes

By Nicholo Plaza

Pancakes don't always have to be sweet, these savoury ones might just convert you!


    • 1 ½ Tbsp Unsalted Butter
    • 4 oz Smoked Bacon, cut into small dices
    • 1 Cup Corn Kernels (if using canned, drain. If using frozen thaw and drain)
    • 1 Cup Green Onions, sliced thinly
    • 1 Cup Fine Cornmeal
    • 1 Cup All Purpose Flour
    • 2 Tsp Baking Powder
    • ¼ Tsp Baking Soda
    • 2 Eggs
    • 1 ¼ Cup Buttermilk or 2% Milk
    • 1 Tbsp Umé by FlavürLust plus extra for garnish


  1. In a large pan, heat the butter over medium high heat  and add the bacon. Cook until the bacon starts to crisp and brown. Add the corn and raise the heat to high and cook until the corn starts getting a little color. Add the green onions at that point and stir until becomes soft. Remove and cool
  2. To make the batter, combine the dry ingredients with the wet ingredients and mix until smooth. Add the cooled bacon/corn/green onion mixture and gently fold to incorporate
  3. Heat a large non stick pan over medium heat. Add a small amount of oil and spoon the batter in to create any sized pancakes that you want to make
  4. You can flip the pancake when you see bubbles start to appear on the edges of the pancake, roughly 1-2 minutes. Flip and cook until the other side is golden brown, roughly another 2 minutes
  5. Serve with more Umé by FlavurLust