Corn pancakes with crispy bacon and chipolatas
Simple corn pancakes for breakfast or a snack.
Photo: Charlie Riedel/AP Photo
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- 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
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.
Serve with crispy bacon and grilled chipolata sausage.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store