zoom Sweetcorn pancakes with  maple-coated bacon & chilli crème fraîche

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    Sweetcorn pancakes with maple-coated bacon & chilli crème fraîche

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    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.

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