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.
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.
CORN CAKES WITH MAPLE BACON & SRIRACHA MASCARPONE
serves 2 – 4
- 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
- Sieve the self-raising flour in a medium mixing bowl. Add the salt and dried chilli flakes.
- 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.
- Once the batter comes together, add the drained corn and fresh thyme. Mix through.
- Allow the batter to sit for a few minutes while starting on the bacon.
- 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.
- In a second frying pan, heat some more oils and gently cook tablespoon fulls of the batter until golden brown on both sides.
- To serve, stack the corn cakes with crispy bacon and dollop mascarpone combined with sriracha on top.
- Enjoy warm.