Bacon and Corn Griddle Cakes

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Looking at the recipe I posted last time it appears that I'm on a bacon kick.  This recipe is for some delicious and very unusual pancakes.  I borrowed the recipe from the Recipe Girl website.  Check it out she has lovely pictures of the pancakes.  http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/

6 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon sunflower oil (Driftless Organics) or other vegetable oil
1 cup frozen or fresh corn
1/2 cup shredded Monterey Jack cheese
 maple syrup and/or sour cream for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Combine the milk, egg and oil and add to the dry ingredients.  Stir just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If the batter seems a bit too thick add a little more milk to thin it out.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Keep the pancakes warm in a 200 degree oven while making the rest.
The pancakes can be served with warm maple syrup as per the original recipe or topped with sour cream which is also good.

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