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Healthy cheese & corn pancakes
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Total Time:
30 minutes
30 minutes
Fluffy pancakes made with creamy cottage cheese for a perfect breakfast or brunch treat.
Ingredients:
- 1 x 340 g tin of sweetcorn
- 6 spring onions
- 1 fresh red chilli
- 2 large free-range eggs
- 200 g cottage cheese
- 150 g wholemeal self-raising flour
- 50 ml semi-skimmed milk
- 4 rashers of higher-welfare smoked streaky bacon
- 4 small bananas
- Tabasco jalapeño sauce optional
Instructions:
- Pour the sweetcorn into a bowl, keeping the juice. Slice the spring onions and chili, add to the bowl along with the eggs, cottage cheese, and flour. Mix well, then stir in the milk until you get a thick but runny batter. Season with salt and pepper. Cook 2 pancakes at once. Heat a non-stick pan, add bacon, then pour batter and flatten. Caramelize banana slices in the pan. Flip pancakes when golden. Adjust temperature as needed. Serve pancakes topped with bacon, bananas, and a drizzle of Tabasco. Serve and continue cooking the next batch.
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