Buttermilk Corn Pancakes with Crispy Bacon & Maple Syrup

Name: Buttermilk Corn Pancakes with Crispy Bacon & Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8-12 back bacon rashers, smoked or unsmoked; 300 g sweetcorn frozen or canned; 4 large eggs, beaten; 125 g plain flour; 75 g fine cornmeal or polenta; 110 ml buttermilk; 60 g butter, melted and cooled; 4 spring onions chopped, plus extra to serve; 1 tsp baking powder; 2 tbsp groundnut or sunflower oil for frying; 4 tbsp maple syrup to serve

Enjoy a perfect blend of sweet and savory with these fluffy buttermilk pancakes packed with sweetcorn. Served with crispy back bacon and a generous drizzle of maple syrup, they make for an unforgettable weekend brunch.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

back bacon rashers, smoked or unsmoked
8
sweetcorn frozen or canned
300 g
large eggs, beaten
4
plain flour
125 g
fine cornmeal or polenta
75 g
buttermilk
110 ml
butter, melted and cooled
60 g
spring onions chopped, plus extra to serve
4
baking powder
1 tsp
groundnut or sunflower oil for frying
2 tbsp
maple syrup to serve
4 tbsp

Step-by-Step Instructions

Preheat your oven to 150°C (130°C fan/gas 2). This will be used to keep the pancakes warm as you cook them in batches. In a food processor, place the cornmeal, flour, baking powder, eggs, buttermilk, melted butter, and half of the sweetcorn. Pulse the mixture until combined, ensuring the corn is roughly chopped rather than completely puréed.

Transfer the batter to a mixing bowl and stir in the chopped spring onions and the remaining whole sweetcorn kernels. This provides a variety of textures in every bite.

Heat two large frying pans over medium heat and add about 1 tablespoon of oil to each. Ladle the batter into the pans to create pancakes roughly 10-12cm in diameter. Cook for 3-4 minutes until the edges are set and small bubbles begin to form on the surface.

Carefully flip the pancakes using a palette knife or spatula and cook the other side for an additional 2-3 minutes until golden brown. Transfer the cooked pancakes to a baking sheet lined with parchment paper and place them in the oven to stay warm.