Corn pancakes with crispy bacon and chipolatas
“Quick ways with corn.”
- ¼ cup self-raising flour
- 1/2 cup plain flour
- ¼ tsp salt
- 1 tsp brown sugar,
- 1 egg
- 1 tbsp coriander leaves
- 1 eschalot (peeled and chopped)
- 2/3 cup buttermilk
- 420g can corn kernels (drained)
- peanut oil
- cracked black pepper
Simple corn pancakes for breakfast or a snack.
Method
Place elf-raising flour, plain flour, salt, brown sugar, 1 egg, 1 tbsp coriander leaves and 1 eschalot (peeled and chopped) in a food processor. Add buttermilk and process until smooth. Place in a bowl and add corn kernels (drained) and cracked black pepper to taste.
Heat a thin layer of peanut oil in a frying pan over low heat and drop 1 heaped tbsp of mixture into pan, leaving room for turning. Cook for about 2 minutes each side or until golden and cooked. Keep warm and repeat with remaining batter.
To serve
Serve with crispy bacon and grilled chipolata sausage.
