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steps
1. Crumble or finely dice 4 oz of Petite Breakfast. Slice the remaining Petite Breakfast into 4 round discs. Let the cheese come to room temperature.
2. Whisk the all purpose flour, granulated sugar, baking powder, and Kosher salt in a medium bowl. Make a well in the center and add the whole milk and melted unsalted butter. Whisk until the batter is about 75% combined.
3. Add the corn kernels, crumbled bacon, ½ cup of crumbled Petite Breakfast (75 grams), green onions, and minced red chilis. Stir until batter is completely combined. The batter will be thick. Let the batter sit for 10-15 minutes, until it’s slightly puffy.
4. Meanwhile, heat a griddle or cast iron pan over medium heat. Brush the bottom of the pan with melted butter or avocado oil. Ladle the pancakes 1/4 cup at a time, spacing them a few inches apart. Use the back of a spoon to smooth the pancakes into 4-inch round discs.
5. Cook the pancakes until the edges are set and the tops are bubbly, 2-3 minutes. Use a thin spatula to gently flip the pancakes and cook for another 2-3 minutes, until the centers are cooked through and both sides are golden-brown. Repeat with remaining batter until you have 8 pancakes.
6. To finish the pancakes, turn the broiler on LOW. Place a round of Petite Breakfast on half of the corn cakes. Broil for 1-2 minutes, until the cheese gets melty. Garnish the corn cakes with crumbled bacon, diced avocado, and pickled onions.
