Buttermilk corn pancakes with bacon & maple syrup
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Buttermilk corn pancakes with bacon & maple syrup

By Diana Henry

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can’t get hold of buttermilk, you can easily make your own

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 792
  • fat 48g
  • saturates 19g
  • carbs 52g
  • sugars 0g
  • fibre 4g
  • protein 35g
  • salt 4.3g

Ingredients

  • 75g fine cornmeal or polenta
  • 125g plain flour
  • 1 tsp baking powder
  • 4 large eggs, beaten
  • 110ml buttermilk
  • 60g butter, melted and cooled
  • 300g sweetcorn, frozen or canned
  • 4 spring onions, chopped, plus extra to serve
  • groundnut or sunflower oil, for frying
  • 8-12 back bacon rashers, smoked or unsmoked
  • maple syrup, to serve

Method

  1. Heat the oven to 150C/130C fan/gas 2 – you’ll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.

  2. Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.

  3. When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.

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