*Bacon and Corn Griddle Cakes

2 slices Turkey Bacon, cut into 1/2-inch pieces
1/8 cup Red Onion Raw, finely chopped
1/4 cup King Arthur 100% Unbleached White Whole Wheat Flour
1/4 tsp Tarragon
1/4 tsp Baking Powder
1/8 tsp Salt
Pinch Cayenne Pepper (Ground)
2 oz Almond Milk
1/2 cup Egg - Eggbeaters
1/4 tbsp Extra Virgin Olive Oil
1/4 cup Sweet Corn, Fresh, Frozen or Canned
1/8 cup Sargento 4 Cheese Mexican (off the block)

1. In a 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. Scoop out a spoonful of the bacon mixture for topping the griddle cakes upon serving, set aside.
2. While the bacon is cooking, combine the flour, tarragon, baking powder, salt and cayenne pepper in a medium bowl. Stir in milk, egg and oil, just until moistened. Stir on the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.
3. Heat and grease a griddle or skillet. Pour 1/4 cup of the batter onto the griddle and cook until golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with the reserved bacon/onion and drizzled with warm maple syrup (optional).

NOTES: Maple Syrup not included in nutritional information

Serving Size: 1 serving (2-3 lg cakes or 4-5 med)