0

Servings 4
Calories 1589 kcal
Prep Time15 mins
Cook Time6 mins
Total Time21 mins

Ingredients
 

  • 300 g can sweetcorn
  • 250 ml milk, roughly
  • ½ small onion, finely chopped
  • 4 medium free-range eggs, seperated
  • 225 g self-raising flour
  • 6 tbsp chopped fresh coriander
  • 5 tbsp olive oil
  • salt and freshly ground black pepper
  • pinch cream of tartar

For the filling

  • 16 slices crisp streaky bacon
  • 8 fried eggs
  • Maple syrup
  • Siracha hot sauce

Instructions
 

  • Place the sweetcorn and onion into a jug with the milk and blitz with a hand blender until smooth.
  • Whisk the egg yolks, corn, milk and half the flour. Then add the rest of the flour. You should have a nice smooth batter.
  • Whisk the egg whites with a pinch of cream of tartar until thick and foamy. Fold into the egg yolk mixture carefully, along with the coriander.
  • Season well with salt and pepper.
  • Heat some oil in a non-stick frying pan, then add large spoonfuls of the mixture.
  • Cook for 3-4 minutes, then flip over, cook for a further 2-3 minutes until well puffed and slightly browned.
  • Repeat the process until all the mixture is cooked, keep warm.
  • Top each pancake with bacon, maple syrup, eggs and a little hot sauce.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sweetcorn Pancakes with Crispy Bacon & Eggs
Amount per Serving
Calories
1589
% Daily Value*
Fat
 
106
g
163
%
Saturated Fat
 
31
g
194
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
19
g
Monounsaturated Fat
 
48
g
Cholesterol
 
2033
mg
678
%
Sodium
 
1366
mg
59
%
Potassium
 
1243
mg
36
%
Carbohydrates
 
66
g
22
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
89
g
178
%
Vitamin A
 
3257
IU
65
%
Vitamin C
 
5
mg
6
%
Calcium
 
394
mg
39
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine ITV This Morning, Pancake Day, Winter
No ratings yet

Leave a Comment

TOP