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Photo of Sweet corn pancakes with bacon and maple syrup by WW

Sweet corn pancakes with bacon and maple syrup

11 - 13
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Pure maple syrup is made from the boiled sap of maple trees and gives these pancakes a rich, earthy sweet flavour.


Cherry tomatoes

250 g, truss

White self-raising flour

¾ cup(s), (110g)

Skim milk

cup(s), (160ml)


1 medium

Canned corn kernels in brine, rinsed, drained

200 g

Fresh chives

1 tbs, finely chopped

Olive oil

2 tsp

Shortcut bacon

200 g, (8 x 25g slices)

Maple syrup

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes on prepared tray and lightly spray with oil. Bake for 10–12 minutes or until softened.
  2. Meanwhile, place flour in a large bowl. Whisk milk and egg in a medium jug. Gradually stir milk mixture into flour until combined and smooth. Add corn and chives and stir to combine.
  3. Heat oil in a large non-stick frying pan over medium heat. Pour 2 tablespoons batter into pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for 1–2 minutes or until pancake is golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
  4. Meanwhile, preheat grill to high and line tray with foil. Place bacon in a single layer on prepared tray. Grill, turning once, for 6–7 minutes or until golden and crisp. Serve pancakes with bacon, roasted tomatoes and drizzled with syrup.


Tips: You can use fresh or thawed frozen corn kernels instead of canned.