Buttermilk Corn Pancakes With Bacon Maple Syrup Recipes

FLUFFY MAPLE BUTTERMILK PANCAKES

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BUTTERMILK CORN PANCAKES WITH BACON & MAPLE SYRUP

Steps:

• 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.
• 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.
• 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.