corn cakes crazy

Corn Cakes

Sunday mornings are for calorie filled breakfasts and second helpings of it, too! And don’t even think of calling it a Sunday breakfast if there’s no crispy bacon… Just saying.

Corn Cakes

A trusted, not exactly new, favourite is this corn cakes recipe. Now, just to be clear, the basic batter is just that – BASIC. Any old tin of something that’s lurking in the back of the cupboard can be added to spruce it up. Add your fav chopped herbs or a pinch of spice.

Here goes:

CORN CAKES WITH MAPLE BACON & SRIRACHA MASCARPONE
serves 2 – 4

ingredients

  • 375 ml self-raising flour
  • pinch of salt
  • pinch of dried chilli flakes
  • 60 ml melted butter
  • 2 eggs
  • 125 ml milk
  • 125 ml tinned corn, drained
  • 2 sprigs fresh thyme, leaves removed from twigs
  • 125 g streaky bacon
  • 30 ml maple syrup
  • 125 g mascarpone
  • 15 ml sriracha sauce

method

  1. Sieve the self-raising flour in a medium mixing bowl. Add the salt and dried chilli flakes.
  2. Make a well in the centre, then add the melted butter, eggs and milk. Mix these ingredients with a fork and gradually incorporate the flour.
  3. Once the batter comes together, add the drained corn and fresh thyme. Mix through.
  4. Allow the batter to sit for a few minutes while starting on the bacon.
  5. Heat a splash of oil in a frying pan. Sear the bacon on both sides, then add the maple syrup and allow the bacon to caramelise.
  6. In a second frying pan, heat some more oils and gently cook tablespoon fulls of the batter until golden brown on both sides.
  7. To serve, stack the corn cakes with crispy bacon and dollop mascarpone combined with sriracha on top.
  8. Enjoy warm.

Corn Cakes

Happy breakfast planning!
Cheerio

 

 

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