Herbed Corn Cakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 23 cup milk
• 1 egg
• 1 tablespoon vegetable oil
• 1 cup fresh corn kernels
• 12 cup grated monterey jack cheese
• 13 cup minced shallot
• 2 tablespoons minced fresh parsley
• 2 -3 dashes hot pepper sauce
• generous pinch cayenne pepper
• fresh ground pepper
• 3 ounces bacon
• snipped fresh chives, for garnish

1. Sift flour,baking powder and salt into large bowl.
2. Whisk milk,egg and oil in another bowl to blend.
3. Make well in center of dry ingredients; add liquid ingredients to well.
4. Combine with whisk or fork just until batter forms.
5. Stir in corn,cheese,shallots,parsley,hot pepper sauce, cayenne and black pepper; let stand 30 minutes.
6. Fry bacon in large skillet over medium-low heat until crisp.
7. Transfer to paper towels, reserving fat in skillet.
8. Cool bacon, then chop finely.
9. Pour off and reserve all but thin coating of fat from skillet.
10. Stir chopped bacon into batter.
11. Add batter by heaping tablespoons in batches (do not crowd); flatten slightly with back of spoon.
12. Cook pancakes until golden brown and cooked through, about 2 minutes per side, adding more bacon fat as necessary.
13. Remove to serving platter and keep warm.
14. Before serving, sprinkle with the snipped chives.

flour, baking powder, salt, milk, egg, vegetable oil, fresh corn kernels, grated monterey, shallot, parsley, pepper sauce, generous, fresh ground pepper, bacon, fresh chives

Taken from www.food.com/recipe/herbed-corn-cakes-374346 (may not work)