Sweetcorn Pancakes with Pancetta

Sweetcorn and Chilli Pancakes with Maple Pancetta

Since its Pancake Day I thought I would share with you one of my favourite savoury pancake recipes from Jamie Oliver’s 15-Minute Meals.  I love this recipe for a weekend brunch or a midweek lunch, its easy to make, fresh and tasty!

Jamie’s Sweetcorn Pancakes with Maple Pancetta

Ingredients (Serves 4)

For the Pancakes

1 cup of Self Raising Flour
1 large Egg
1 cup of Semi-skimmed Milk
1 fresh Green Chilli
40g Cheddar Cheese
1 handful of Sweetcorn (tinned or frozen)

For the Topping

4 Tomatoes
1 Avocado
1 Lime
1/2 bunch of Coriander
8 rashers of Smoked Pancetta
Maple Syrup
4 tbsp. Natural Yoghurt
Chilli Sauce (Optional)

Method

  • Whisk the flour, egg and milk in a bowl with a pinch of salt until smooth
  • Finely slice the chilli, grate the cheese and fold them both into the batter with the sweetcorn
  • Roughly chop the tomatoes and peel, de-stone and chop the avocado
  • Toss these with the juice from 1/2 a lime and the leafy half of the coriander, salt and pepper
  • Place the pancetta in a frying pan and cook until crisp and golden
  • Drizzle with maple syrup, glaze for 20 seconds and remove from the heat
  • Drizzle 1 tsp. of oil into a small frying pan, add in a ladle of the batter and spread it out to the edges
  • Flip when golden and remove to a plate once done
  • Place 1/4 of the topping and pancetta on top of each pancake and serve with a dollop of yoghurt, a wedge of line and if you like a few drops of the chilli sauce

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