Cheese & Sweetcorn Pancakes with Bacon & Avocado

These savoury pancakes are great for celebrating Shrove Tuesday without the guilt of eating unhealthily. Don’t get me wrong, sweet pancakes don’t have to be unhealthy either. Myself and Neil regularly enjoy banana and peanut butter pancakes for breakfast on a rest day. However, it’s always nice to mix up your options for pancakes and these make a tasty but healthy treat that you don’t have to eat just on Shrove Tuesday. To make these I do need the help of Neil, as making pancakes are not one of my strengths. I make the batter and Neil cooks them. It’s quite hard to flip a pancake when you can’t see what you are doing with it. It would get very messy very quickly, so I leave that job to Neil. More recently I have discovered that I can bake my pancakes in the oven instead of frying them in a pan. However I’m yet to attempt making these ones that way.

Print Recipe

Cheese & Sweetcorn Pancakes with Bacon & Avocado

Keyword

Avocado, Bacon, Cheese, Egg, Flour, Leaves, Milk, Pesto, Sweetcorn

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For the pancake:

• 2 tsp olive oil
• 4 spring onions
• 1 chilli (optional)
• 100 g plain flour
• 1 pinch salt
• 1 tsp baking powder
• 1 egg
• 150 ml milk
• 1 small tin sweetcorn
• 60 g low fat cheddar cheese

For the topping:

• 1 avocado
• 6 rashers lean back bacon
• 2 large tomatoes
• 2 handfuls salad leaves such as spinach or rocket
• 4 tbsp pesto

Keyword Avocado, Bacon, Cheese, Egg, Flour, Leaves, Milk, Pesto, Sweetcorn Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients For the pancake: 2 tsp olive oil 4 spring onions 1 chilli (optional) 100 g plain flour 1 pinch salt 1 tsp baking powder 1 egg 150 ml milk 1 small tin sweetcorn 60 g low fat cheddar cheese For the topping: 1 avocado 6 rashers lean back bacon 2 large tomatoes 2 handfuls salad leaves such as spinach or rocket 4 tbsp pesto

Instructions

To make the pancake batter:

1. Weigh out the flour in a large mixing bowl.
2. Add in the salt and baking powder.
3. Break in the egg and pour in the milk.
4. Using an electric whisk, combine the ingredients until the mixture feels smooth and creamy.
5. Grate the cheese and add to the batter.
6. Drain the sweetcorn and remove any excess fluid by spreading it out on kitchen roll, before adding to the batter.
7. Trim the spring onions and remove the top layer. Thinly slice them and the chilli.

To cook the pancakes:

1. Add the chilli and spring onion to a small frying pan with 1 tsp of the olive oil and heat over a medium heat. Fry for 5 minutes.
2. Remove the pan from the heat and add the spring onion and chilli mixture to the batter mix.
3. Stir the batter mix well to make sure everything is combined.
4. Return the small frying pan to a medium heat and add the other tsp olive oil.
5. When the pan is hot, pour approx. 100ml of the batter in to the pan and make sure it is spread out across the bottom.
6. When the bottom of the pancake starts to solidify, quickly flip the pancake over and cook for the same amount of time on the other side. It should take approx. 1 minute 30 seconds each side.
7. Once cooked, place on some baking paper and keep warm in the bottom of an oven.
8. Repeat the same process with the remaining batter. It should make 4 large pancakes.

For the topping:

1. While the pancakes are frying, don't forget to prepare the toppings.
2. Heat a grill to high and grill the bacon for 3-4 minutes each side.
3. Cut the tomatoes in half and place them on the grill cut side up for the second side of the bacon.
4. Peel and stone the avocado. Cut in to thin slices.

To serve:

1. Place 2 pancakes on each plate and scatter over the sliced avocado and salad leaves.
2. Place the bacon on top with the grilled tomatoes and finally dollop over the pesto. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.