Sweet Corn Pancakes With Tomato & Avocado Salsa

Pancakes are a great option for a lazy weekend meal.  When you are looking for something a little more savoury rather than the sweet pancakes, try these corn based pancakes.  The sweet corn provides an offset to the more savoury ingredients and topping with a tomato based salsa also add a little juicy burst of sweetness.

The pancakes are a simple mixture including creamed corn & sweet corn.  The pancake stack is layered with bacon to add to the savoury taste.  Topped with a salsa of cherry tomato & avocado for a wonderful weekend meal.  Great for breakfast, brunch or dinner.

A great serving option is to top each pancake stack with a poached egg.  We often serve this dish with the added poached egg.

Print Recipe

Sweet Corn Pancakes With Tomato & Avocado Salsa

Prep Time

10 minutes

Cook Time

20 minutes

Servings

pancakes

Ingredients

• 420 g Creamed Corn 1 can
• 400 g Corn Kernels 1 can
• 2 Eggs whisked
• 1 cup Self-Raising Flour
• 1/4 cup Milk
• 1 tbsp Olive Oil
• 9 Short Cut Bacon Rashers
• 200 g Cherry Tomatoes quartered
• 1 Avocado diced - use more avocados to preference
• 1 tbsp Lime Juice

Prep Time 10 minutes Cook Time 20 minutes Servings pancakes Ingredients 420 g Creamed Corn 1 can 400 g Corn Kernels 1 can 2 Eggs whisked 1 cup Self-Raising Flour 1/4 cup Milk 1 tbsp Olive Oil 9 Short Cut Bacon Rashers 200 g Cherry Tomatoes quartered 1 Avocado diced - use more avocados to preference 1 tbsp Lime Juice

Instructions

1. In a large bowl, add creamed corn, corn kernels & egg. Stir to mix through.
2. Add self-raising flour and stir to fully combine.
3. Add milk and stir to mix through.
4. Heat Olive Oil in a large frying pan over medium-low heat.
5. Spoon three separate 1/4 cup portions of batter into the pan to create 3 pancakes. Note: spoon the appropriate number of portions to fit your frying pan.
6. Cook for a few minutes or until bubbles appear on the surface, then flip the pancake and cook the other side until golden and cooked through.
7. Remove from pan and keep warm.
8. Repeat process until all the pancake batter has been used. Add additional Olive Oil if required. The batter will create about 9 pancakes (more or less depending on your preferred size).
9. While the pancakes are cooking, place bacon into a separate frying pan over medium high heat and cook until browned and crispy. Remove from frying pan and keep warm.
10. In a small bowl add quartered tomato, avocado & lime juice. Stir to mix through. Season with pepper.
11. To serve, place 3 pancakes on a plate with a slice of bacon topping each pancake. Top the pancake stack with the tomato & avocado salsa. Season with additional pepper if required.