Savory Corn Pancakes
Savory corn pancakes with sweet corn and bacon, perfect as a hearty brunch or light meal.
Ingredients
Flour (white or whole wheat flour)
1 cup
Baking soda
1 tsp
Baking powder
1 tsp
Egg
1
Milk
½ cup
Sweet corn (fresh, frozen, or canned)
½ cup
Buttermilk
1¼ cup
Sunflower oil (for frying)
3 tsp
Bacon
8
Salt and pepper
to taste
Instructions
1
Prepare Wet Ingredients
Pour the milk into a measuring cup and carefully crack the egg directly into it. Mix the milk and egg with a fork or a small whisk.
2
Mix Dry Ingredients
Sift the flour, baking soda, baking powder, and a pinch of salt into a large mixing bowl. Make a well in the center of the bowl.
3
Combine the Batter
Pour the milk and egg mixture into the well in the flour mixture. Then carefully add the buttermilk and sweet corn.
4
Stir and Rest
Gently stir the mixture until the ingredients are just combined. Cover the mixture with a plate and set aside.
5
Bake the Bacon
Line a baking sheet with foil and preheat the oven to 350°F (177°C). Place the bacon in the oven and bake for 5-6 minutes per side, until crispy.
6
Cook the Pancakes
Heat half of the oil in a skillet, then ladle in the batter to make pancakes about 4 inches (10 cm) in diameter. Make sure there is space between the pancakes. Cook for 2-3 minutes, until the bottoms are golden brown. Flip and cook the other side. Repeat to make 12 pancakes, adding the remaining oil as needed.
7
Keep Warm
While cooking the remaining pancakes, keep the bacon and finished pancakes warm in the oven.
