Sweet corn pancakes with bacon and maple syrup
250 g, truss
White self-raising flour
¾ cup(s), (110g)
⅔ cup(s), (160ml)
Canned corn kernels in brine, rinsed, drained
1 tbs, finely chopped
200 g, (8 x 25g slices)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.