I love pancakes on a Saturday morning. Sweet ones, with ice cream and jam. This weekend I thought I would venture into the world of savoury pancakes and attempt making some Corncakes. These Corncakes are delicious, I'll definately be adding these to my weekend breakfast repitoire.
2.5 cups of fresh sweetcorn kernels
1 red onion red onion
1 cup of plain flour
1 tsp baking powder
1 handful of herbs (ie, mint, coriander, parsley)
2 rashers of bacon per person
Tomato Chilli Jam
Salt and Pepper
Put 2 cups of the corn kernels, onion, eggs, herbs, flour, salt and pepper and baking powder into a food processor. Blend until it all comes together into a nice batter.
Mix the rest of the kernels through by hand.
Fry a couple of tablespoons of batter per sweetcorn cake in a non stick frypan with some olive oil. Cook until golden and turn over and again cook until golden.
You can keep these warm in the oven while you're cooking the rest of the cakes.
While cooking the cakes, you can fry the bacon in a seperate pan and if it's ready before you finish cooking the cakes, you can also keep the rashers warm inside the oven.
To serve, place some cakes on a warm plate, top with some bacon and drizzle some tomato chilli jam over the top of the bacon.