Cheese & Sweetcorn Pancakes with Bacon & Avocado
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
For the pancake:
For the topping:
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.