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

Sweet corn pancakes with bacon and maple syrup

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, rinsed and 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.