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Sweetcorn ricotta pancakes with sweet crispy bacon
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Sweetcorn ricotta pancakes with sweet crispy bacon
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
681Kcal
Fat
47gr
Saturates
21gr
Carbs
42gr
Sugars
9gr
Fibre
3gr
Protein
23gr
Salt
2.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 125g self-raising flour
- 1 heaped tsp baking powder
- 100g creamed corn
- 250g ricotta
- 2 large eggs
- 200g corn kernels, plus extra to serve
- a knob of butter, frying
For the whipped maple butter
- 75g soft butter
- 1 tbsp maple syrup
- a large pinch of ground cinnamon
To serve
- 8-12 rashers streaky bacon
Step by step
- Whisk the 75g of soft butter with the tablespoon of maple syrup and large pinch of ground cinnamon; chill. Grill the bacon until crisp.
- Sift the self-raising flour and baking powder into a large bowl. Stir in the creamed corn and make a well in the middle.
- In another bowl, beat together the ricotta, eggs and some salt and pepper. Whisk into the dry mixture until smooth. Mix in the corn kernels.
- Heat a tablespoon of oil and a knob of butter in a frying pan until sizzling. Add spoonfuls of the batter, in batches, cooking for a couple of minutes on each side until golden, to make 12 pancakes.
- Pile up the pancakes, top with the maple butter and some maple syrup. Toss some extra corn in melted butter and grill; sprinkle over. Serve with the bacon.
Chef quote
Wintry weekends are the perfect excuse for an indulgent brunch