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Corn pancakes with avocado salsa
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150g sweetcorn, fresh or frozen
100g plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 British Blacktail Medium Free Range Egg
25g butter, melted, plus extra for greasing
1 avocado, cubed
½ red chilli, finely chopped
½ lime, juice
6 rashers streaky bacon, grilled
1. Cook the sweetcorn for 6-7 minutes in a small pan of boiling water until tender. Drain and rinse in cold water to cool. Meanwhile, in a medium-sized bowl, mix the flour with the caster sugar, polenta, baking powder and bicarbonate of soda. Beat together the buttermilk,
egg and melted butter in a measuring jug.
2. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, whisking all the time. Continue to mix until a smooth batter forms with no lumps, then fold through most of the sweetcorn.
3. Heat a large frying pan over a medium heat and grease very lightly with butter, wiping out any excess with kitchen paper. Spoon a few teaspoons of mixture into the pan as a mini ‘test pancake’ and see how it cooks. Adjust the pan temperature accordingly. Repeat if necessary.
4. When the pan is at the right temperature, spoon 2 tbsp of batter into the centre of the pan and spread into a circle shape. Cook for 1-2 minutes, until bubbles start to appear and the underside of the pancake is golden, then carefully flip over and cook for another 1-2 minutes, or until spongy and cooked through. Transfer to a warm plate and cook the rest of the batter in the same way to give 6 pancakes, greasing the pan with butter as needed.
5. Combine the avocado, chilli, lime juice and remaining sweetcorn in a small bowl, then spoon over the pancakes. Top with hot, grilled bacon and serve immediately.
Typical values per serving:
This recipe was first published in September 2020.
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