Guanciale and corn griddle cakes
8 slices guanciale, 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 canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
In a skillet, cook the guanciale pieces until they begin to brown. Add the onion and continue to cook until the guanciale is crisp and the onion is softened. Scoop out a heaping tablespoon of the guanciale mixture for topping the griddle cakes upon serving and set it aside.
While the guanciale is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the guancale mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner, you can add a little more milk to thin out the batter.
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. Repeat with the remaining batter. Now to eat it….serve a stack like pancakes top with the reserved guanciale and onion and then eat however you like. Can add maple syrup or some honey, or real vermont sugar maple syrup.