SWEETCORN PANCAKES WITH BACON AND SYRUP

The sweetness of the sweetcorn goes so well with the strong salted kick from the bacon in these pancakes. It really is worth buying the best bacon for this dish as it does make the difference between a good and a great breakfast. These pancakes also work well with white poultry like chicken, poussin or partridge. Serve with bread sauce and a lovely irony green vegetable.

INGREDIENTS

SERVES: 4

50g plain flour

200g tinned sweetcorn

2tsp baking powder

2 large eggs

250ml milk

salt and pepper to taste

1 jar top quality maple syrup

12 rashers of the best dry cured streaky bacon

METHOD

1: In a food processor, blend half of the sweetcorn till broken down. Add the flour and baking powder.

2: Separate the eggs. Keep the whites to one side. Add the yolks and the milk to the blended sweetcorn mix.

3: Remove into a bowl and stir in the remaining sweetcorn.

4: In a separate bowl lightly whisk up the egg whites and then fold them into the mix. Season.

5: Heat up a non-stick frying pan with a little oil and spoon the pancake mix into the pan at your required size. Beware the mix will spread a little.

6: Whilst the pancake mix is frying, cook the bacon under a hot grill until crispy. Reserve any bacon fat that comes from the grill and brush the pancakes with it.

7: Place the bacon on top of the pancakes and drizzle with the maple. Serve immediately.

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