Recipes & Tips
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Bacon & Sweet Corn Pancake Stack
Ingredients
1 cup Self Raising Flour
1 cup Milk or Buttermilk
1 Egg, beaten
1 tsp Baking Powder
1 sml tin Corn Kernels
250g Primo Bacon
Handful Baby Spinach Leaves
50g Semi Dried Tomatoes (available from most delicatessans)
Balsamic Vinegar
ButterFirst make your pancake batter by sifting the flour and baking powder together and making a well in the centre. Pour the milk and beaten egg into the well a little at a time, mixing to combine. (If there's any lumps give it a quick blast with your Barmix!) Drain the tin of corn kernels and add to the batter.
Heat a heavy based fry pan over medium heat, add a nob of butter. Then pour
in about a cup of batter and cook reasonably slowly. Lift up the edge now and
then to check how the pancake is cooking, then when it is golden brown flip
it over.
Meanwhile, as your pancake stack is growing put your bacon under the griller
and cook until deliciously crisp! Keep your corn fritters on a plate under
the griller to keep them warm, then to serve, top with the bacon, semi dried
tomatoes, baby spinach leaves, ground black pepper and drizzle with a little
Balsamic vinegar.
Serves 2-3