Wake up and smell the bacon… Or Facon for our vegan friends.
The sweet pancake has been a breakfast staple since the dark ages of brekkie. But, our TAFE chefs have mixed up your childhood favourite with a delicious, salty twist.
Sweet corn pancakes with bacon and maple syrup
Prepared by: Peter Casey
Sweet corn pancakes
- 1 cup plain flour
- 1/3 cup wholemeal flour, or cornmeal
- 1 tbsp brown sugar
- 1 tsp baking powder
- A little salt
- 1 egg
- 200g sweet corn kernels
- ¾ cup or so of milk
Bacon/facon – the more, the better
Maple syrup – the real stuff
Butter for the frypan
Mix the dry ingredients first, making sure the brown sugar isn’t clumpy, then add the egg, corn kernels and milk. Whisk until combined, and adjust with more milk or flour for the consistency you prefer. Put the batter aside for at least half an hour, until it bubbles a little.
Meanwhile, fry the bacon until it’s good and crispy. Let rest on paper towel.
Heat the butter until it’s foamy, add ½ cup of batter at a time, and – as always – wait until the bubbles on top have popped before flipping. Be vigilant and fussy about temperature, and take your time.
Serve corn pancakes with crispy bacon on the side (reheat if needed), and drizzle a civilised amount of maple syrup across the lot.