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Breakfast corn cakes with maple syrup
Breakfast corn cakes with maple syrup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Start your weekend right with a delicious breakfast!
Ingredients:
  • 6 Roma tomatoes, halved lengthways
  • Salt & freshly ground pepper
  • Olive oil cooking spray
  • 2 sweet corn cobs, kernels removed
  • 150g self-raising flour
  • 2 eggs, separated
  • 310ml milk
  • 4 slices middle bacon, rind trimmed
  • Pure maple syrup, warmed, to serve
Instructions:
  • Preheat your oven to 180°C. Arrange tomato halves cut side up on a greased baking tray. Sprinkle with salt and pepper, then spritz with oil. Roast until they are tender and golden. Let them cool for a bit before using.
  • In a large bowl, mix corn kernels and flour, season with salt and pepper. Whisk egg yolks and milk, then combine with dry ingredients. Using a fork, mix until just combined. In a separate bowl, whisk egg whites until firm peaks form. Gently fold egg whites into the pancake mixture using a large metal spoon until well combined.
  • 1. Coat a sizable non-stick frying pan with olive oil spray and heat over medium heat. 2. Spoon 1/4 cup of the mixture into the frying pan. 3. Cook for 2-3 minutes on each side until golden brown. 4. Transfer the corn cake to a plate and cover with foil. 5. Repeat with the remaining mixture to yield 12 delicious corn cakes.
  • Crisp up the bacon under a hot grill. Divide the pancakes among plates, drizzle with maple syrup, and serve with tomato and bacon.

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