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A serving of buttermilk corn pancakes with bacon & maple syrup

Buttermilk corn pancakes with bacon & maple syrup

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can't get hold of buttermilk, you can easily make your own

Nutrition: Per serving
NutrientUnit
kcal792
fat48g
saturates19g
carbs52g
sugars5g
fibre4g
protein35g
salt4.3g
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Ingredients

Method

  • STEP 1

    Heat the oven to 150C/130C fan/gas 2 – you’ll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.

  • STEP 2

    Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.

  • STEP 3

    When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.

RECIPE TIP

If you can’t get hold of buttermilk, use 2 tbsp Greek yogurt mixed with 75ml milk for this recipe.

Goes well with

Recipe from Good Food magazine, September 2020

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Rating: 5 out of 5.2 ratings
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