There’s something impossibly lazy about a Sunday morning. I’m always reluctant to wake, generally unwilling to leave the sanctuary of the doona covers, but Sunday beckons to me nevertheless, murmuring of long coffees and longer brunches in the soft sunlight, hinting at mellow, gentle laughter and promising peaceful moments of perfect happiness.
And who am I to resist Sunday’s siren song?
It’s tempting to make something quick and easy like bagels, but if I’m feeling particularly motivated I like to make something indulgent and special for Sunday brunch. I love these corn pancakes – they’re basically a savoury variation of the American pancakes I made a few weeks ago. They might, in another lifetime, be called corn fritters, but I tend to think that fritters are deep-fried and crunchier, whereas these darlings are soft and fluffy, punctuated with sweet bursts of sunshine from golden kernels of corn.
They are best served with bacon and avocado, and I added a dab of crème fraîche and a splash of really good balsamic vinegar. You could also try something sharp like a citrusy salsa or springy relish. I did poach an egg to go on top, but don’t trouble yourself. In the end, I think it’s enough to go with the pancakes and bacon.
My Sunday plans: feast well, then spend the rest of the day groaning under the immense weight of my own epicurian satisfaction.
Corn pancakes with bacon (makes 6)
225g plain flour (1½ cups)
1 tbsp baking powder
1 tsp sugar
1 pinch of salt
2 large eggs, beaten
30g butter, melted and cooled
300ml milk (1¼ cups)
400g tin of corn kernels, drained
2 spring onions, finely chopped
6 rashers of bacon
In a large bowl, mix the flour, baking powder, sugar and salt together.
Add the eggs, butter, milk, corn and spring onions and mix well.
Let the mixture stand while you heat a non-stick pan to a medium heat. Add a ladleful of batter. When bubbles start to form on the surface (about 2-3 minutes), you can flip and cook on the other side.
Depending on how crispy you like it, you can start cooking the bacon when there’s two pancakes left to cook (I like it crispy but not tough, which takes about 6 minutes under a grill or on the stovetop). Serve together with lamb’s lettuce, balsamic vinegar and crème fraîche.
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