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Corn pancakes with bacon and maple syrup
| Serves: | 12 |
- 3 ears corn, shucked
- 140 g flour
- 3 t baking powder
- 1 T sugar
- 125 ml milk
- 2 eggs
- 50 g butter, melted and cooled
- To serve
- Crispy bacon
- Maple syrup
Cooking Instructions
Preheat the oven to 120°C. Place half the corn, the flour, baking powder, sugar, milk, eggs and butter into a blender and process until combined.
Pour into a bowl and stir in remaining corn. Heat a non-stick frying pan over a medium heat and brush with a little butter.
Drop 2 tablespoons of mixture per pancake into the pan and cook in batches of three for 2-3 minutes on each side. Keep warm while you make the rest of the pancakes.
Serve with maple syrup and bacon.
This recipe was created exclusively for TASTE magazine by Australian tv foodie Bill Granger in his Search for Good Food in South Africa.