Sweet corn pancakes with bacon and maple syrup
11
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Pure maple syrup is made from the boiled sap of maple trees and gives these pancakes a rich, earthy sweet flavour.
Ingredients
Cherry tomatoes
250 g, truss
White self-raising flour
¾ cup(s), (110g)
Skim milk
⅔ cup(s), (160ml)
Egg(s)
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)
Instructions
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.
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