Sweetcorn pancakes with maple-coated bacon & chilli crème fraîche

1 of your 5 a day
Source of calcium

  • Total time: 25 minutes

Serves: 4


2 medium Waitrose British Blacktail Free Range Eggs
75ml semi-skimmed milk
120g self-raising flour
300g sweetcorn, defrosted if frozen, or drained if tinned
3 salad onions, finely chopped
1 red chilli, finely chopped
½ x 28g pack coriander, chopped, plus extra to serve
1 tbsp sunflower oil

4 rashers smoked streaky bacon
1 tbsp maple syrup
4 tbsp low fat crème fraîche
2-3 tsp sriracha chilli sauce, to taste
Rocket or spinach salad, to serve


1. Preheat the grill to high. Place the eggs, milk, flour, and 100g sweetcorn into a blender. Season. Whizz until combined. Pour into a bowl and stir in the salad onions, chilli, coriander and remaining corn.

2. Heat half the oil in a non-stick frying pan over a medium heat. Drop 3 tablespoons of mixture per pancake into the pan and cook in batches for 2-3 minutes, until bubbles appear on top. Flip the pancakes over and fry for another 2-3 minutes until golden and cooked through. Keep warm while you make the rest of the pancakes, using a little of the remaining oil to grease the pan if necessary.

3. For the bacon, use any remaining oil to grease a baking sheet. Coat the rashers in maple syrup and lay them on the prepared sheet. Grill for 5-7 minutes or until golden and crisp. Stir some sriracha into the crème fraîche, depending on how spicy you like it. Season.

4. Serve the fritters topped with the bacon and a spoon of the crème fraîche. Garnish with coriander leaves and serve with a rocket or spinach salad.