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Sweetcorn & tarragon pancakes with maple-smoked bacon
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250g frozen sweetcorn
100g plain flour
½ tsp baking powder
1 tsp cumin seeds
½ tsp freshly ground black pepper
2 medium Waitrose British Blacktail eggs, separated
¼ x 20g pack fresh tarragon, leaves only, roughly chopped
2 salad onions, finely chopped
Vegetable oil, for frying
250g pack Waitrose Sweet Smoked Streaky or Back Bacon Matured With Maple Syrup
1. Cook the sweetcorn in boiling water for 2 minutes. Leave to drain while preparing the batter. Mix the flour, baking powder, cumin and pepper in a bowl. Make a well in the centre and drop in the egg yolks and a little of the milk. Whisk together working in the flour, gradually adding the remaining milk as you whisk until the batter is thick and smooth. Stir in the drained sweetcorn, tarragon and salad onions.
2. Whisk the egg whites in a clean bowl until peaking. Stir a third into the batter to lighten it. Using a large metal spoon fold in the remainder.
3. Heat a thin film of oil in a frying pan and add 3-4 tbsp of the batter, keeping them well spaced apart. Cook gently for 2-3 minutes until the undersides are pale golden and the pancakes are lightly set. Turn carefully with a fish slice and cook for a further minute. Lift out onto a plate and keep warm while frying the remainder to make 8 pancakes, adding a dash more oil if the pan is dry.
4. Cook the bacon in a frying pan until crisp and golden. Pile the pancakes onto warmed serving plates and top with the bacon.
Typical values per serving: