Bacon And Corn Hotcake Poppers
- 1 pack MAYA Original Fluffy n’ Tasty Hotcake Mix 250g
- 1/3 cup corn meal
- ¾ cup water
- 3 tablespoons vegetable oil
- 1 piece egg
- 1/3 cup whole kernel corn (drained)
- ½ cup cooked bacon (chopped)
- Preheat oven to 350F/177C. Lightly grease two 1-ounce mini-muffin pans. Set aside.
- Mix all ingredients in a bowl; leave half of the whole corn kernel and bacon for topping.
- Scoop hotcake batter onto muffin pan. Sprinkle some reserved corn and bacon bits on top.
- Bake for 12-18 minutes or until cooked and golden brown on the edges.
Yield: 16 pieces
