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Brown the bacon in a large skillet until crispy. Remove with a slotted spoon, reserving the grease in the pan, and allow the bacon bits to drain on paper towels.
Add the corn and squash to the pan and cook over medium-high heat until the edges begin to char. Turn off heat and allow to cool 10 minutes.
In the meantime: in a large bowl whisk together all the Beer Batter ingredients and set aside.
Heat the griddle. to medium high and grease well.
Add the bacon and corn mixture to the batter and fold in.
Scoop ¼ size dollops onto the griddle and flatten with the back of the measuring cup.
Allow to brown, flip to the other side and brown.
Remove from the griddle and repeat until all the batter is gone. Makes about 18-20 cakes.