Bacon & Corn Pancakes (4 servings) 3/4 cup milk 2 Tablespoons butter - melted 1 large egg - beaten 1/2 cup corn kernels 1 cup all-purpose flour 2 teaspoons baking powder 2 Tablespoons sugar 1/2 teaspoon salt 6 slices bacon maple syrup for topping Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 cup of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup. I always make these for Father's Day. They're pancakes with substance. The corn brings to mind the taste of corn bread and the bacon tastes like... well... bacon! A great flavor combination. Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 2050. Submitted 6/4/2007.