Corn pancakes with avocado & crispy bacon

Make someone’s day with this ultimate breakfast recipe. Combine corn pancakes with crispy bacon and cool avocado cream for a breakfast that tastes so good it will put a smile on anyone’s face.

Ingredients: feeds 4–5 

For the pancakes: 

4–5 large, ripe plum tomatoes

1 Tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper 

Few pinches of sugar 

4 corn cobs or 450g frozen corn 

Large handful of coriander 

180g plain flour 

1 teaspoon baking powder 

2 eggs and 2 egg yolks 

140ml milk 

40g butter 

3 spring onions, finely sliced 

8–10 rashers of streaky bacon

For the avocado cream: 

2 avocados 

Juice of 1 lime 

1 small garlic clove 

2 tablespoons crème fraîch

 

Method

Preheat the oven to 160°C/320°F/gas 3. Cut the tomatoes in half and place them in roasting tin. Drizzle them with a little olive oil and season with salt, pepper and a small pinch of sugar. Roast in the oven for 30 minutes.

 

Meanwhile, if using fresh corn, stand each cob in a bowl, hold tight and use a long, sharp knife to shave off the kernels. Cook the corn (whether fresh or frozen) in salted, boiling water for 4–5 minutes, until tender, then drain. Finely chop half the coriander.

 

Sift the flour, baking powder and a pinch of sugar into a large mixing bowl. Make a well in the centre, break in the eggs and add a little of the milk. Start whisking and gradually add the rest of the milk to make a lump-free batter. Melt the butter and add half to the mixture, then fold in the corn, spring onions and chopped coriander. Taste and season with salt and pepper.

 

Heat a heavy-bottomed, non-stick frying pan until it is smoking hot, then brush with a little of the remaining melted butter. Dollop in 2 tablespoons of the corn mixture, spaced well apart so that the 2 pancakes don’t run into each other (or make them one at a time if your pan is small). Fry over a medium heat for about 2 minutes a side until golden brown. Tansfer the cooked pancakes to a plate, cover with foil and keep warm in a low oven.

 

Whiz up the avocado cream ingredients in a blender until smooth and season to taste. Fry the bacon on a high heat with a drizzle of olive oil. Serve family and friends with a couple of pancakes, topped with 2 tomato halves, a sprinkling of coriander leaves, a generous dollop of the avocado cream and the crispy bacon. Eat at once!

 

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