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Buttermilk corn pancakes with bacon & maple syrup

A serving of buttermilk corn pancakes with bacon & maple syrup

Buttermilk corn pancakes with bacon & maple syrup

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

Diana Henry

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can't get hold of buttermilk, you can easily make your own

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Ingredients

Nutrition

Units:

MetricUS

75g fine cornmeal

or polenta
125g plain flour
1 tsp baking powder
4 large eggs

beaten
110ml buttermilk
60g butter

melted and cooled
300g sweetcorn

frozen or canned
4 spring onions

chopped, plus extra to serve
groundnut or sunflower oil

for frying
8-12 back bacon

rashers, smoked or unsmoked
maple syrup

to serve

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Nutrition: Per serving

kcal792
fat48g
saturates19g
carbs52g
sugars5g
fibre4g
protein35g
salt4.3g

Method

step 1

Heat the oven to 150C/130C fan/gas 2 – you’ll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.
step 2

Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.
step 3

When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.

RECIPE TIP

If you can’t get hold of buttermilk, use 2 tbsp Greek yogurt mixed with 75ml milk for this recipe.

Recipe from Good Food magazine, September 2020

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A star rating of 4.8 out of 5.5 ratings

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