Buttermilk corn pancakes with bacon & maple syrup - Good Food Middle East
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
Ingredients
- 75g fine cornmeal or polenta
- 125g plain flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 110ml buttermilk
- 60g butter, melted and cooled
- 300g sweetcorn, frozen or canned
- 4 spring onions, chopped, plus extra to serve
- groundnut or sunflower oil, for frying
- 8-12 back bacon rashers, smoked or unsmoked
- maple syrup, to serve
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