Sweet Corn Pancakes With Tomato & Avocado Salsa
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Sweet Corn Pancakes With Tomato & Avocado Salsa
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| Servings | Prep Time |
| 9pancakes | 10minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 420g Creamed Corn1 can
- 400g Corn Kernels1 can
- 2 Eggswhisked
- 1cup Self-Raising Flour
- 1/4cup Milk
- 1tbsp Olive Oil
- 9 Short Cut Bacon Rashers
- 200g Cherry Tomatoesquartered
- 1 Avocadodiced – use more avocados to preference
- 1tbsp Lime Juice
Instructions
- In a large bowl, add creamed corn, corn kernels & egg. Stir to mix through.
- Add self-raising flour and stir to fully combine.
- Add milk and stir to mix through.
- Heat Olive Oil in a large frying pan over medium-low heat.
- 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.
- 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.
- Remove from pan and keep warm.
- 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).
- 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.
- In a small bowl add quartered tomato, avocado & lime juice. Stir to mix through. Season with pepper.
- 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.