Today is THE LAST DAY OF THE PANCAKE PARTY!!! I’m happy, relieved, sad, but mostly happy. I missed blogging and would definitely do a few things differently next time. I’m going to write a little post about all that though, so be on the lookout for it. What did you think of the “Pancake Party” or the idea of an “event” on a blog? Any feedback?

The final pancakes come from Lauren of Lauren’s Latest. Lauren has a great blog. She is always coming up with fantastic recipes and the occasional picture of her daughter is sure to brighten your day. To get an idea of Lauren’s wonderful content, check out these recipes:

Peanut Butter Oreo Ice Cream Cake (every pregnant fiber of my being is crying out for this cake)
Coconut Lime Dessert Shots
Pizza Stuffed Mushrooms
 How to Make Stromboli

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Hey guys!

I’m Lauren from Lauren’s Latest here to share with you some rather amazing pancakes. Are you sick of these yet? I know after a month of pancakes, the last thing you want to see is yet another pancake recipe BUT Rachel loves her pancakes, so here’s the very last recipe. I hope you’ll like!

I like to switch things up and throw all sorts of fun stuff into my hot cakes. Today, I’m sharing with you a new family favorite: Jalapeno Bacon Corn Cakes. A little spicy, a little sweet and amazing with butter and maple syrup on the top. Totally got the salty sweet thing going for them! –> LOVE that!
Give these a whirl next time you’re needing a change! You won’t be disappointed :) Have a great day, friends!

Jalapeno Bacon Corn Cakes

These jalapeño bacon corn cakes are a little bit spicy, a little sweet, and very delicious.

Ingredients:

1 cup plain soy milk {or regular milk is fine too…}
1 egg
1 tablespoon canola oil or melted butter
1 tablespoon sugar
1 cup self-rising flour
3 tablespoons cornmeal
1/4 teaspoon baking soda
1 tablespoon finely diced jalapeño {add more or less depending on personal preference}
2 tablespoons diced red onion
3 slices cooked and chopped bacon
1/8 teaspoon ground black pepper
butter for frying

Directions:

Preheat a large non-stick skillet over medium to medium-low heat. In a large bowl, whisk milk, egg and oil together. Stir in dry ingredients until just incorporated. Fold in remaining ingredients. Melt 1/2 tablespoon of butter into pan and pour 2-3 tablespoons in per pancake onto hot griddle. Cook 1-2 minutes per side until bottom is golden and bubbles start forming on the top. Flip and finish cooking on the other side. Remove from griddle and add more butter to pan to continue frying corn cakes. Repeat this process until no batter remains. Serve corn cakes warm with butter and maple syrup.

Lauren from Lauren’s Latest

All images and text ©Rachel Cooks.

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You can find Lauren on Facebook, Twitter, and Pinterest.

To see a list of all THIRTY-ONE recipes, click on the picture below.

And…that’s all folks.

Phew.