I had a recipe for sweetcorn pancakes quite some time ago – I think from the BBC Good Food website and they were served with avocado and roasted tomato. For a little while it was one of my favourite dishes with some added coriander and bacon (of course i added bacon!). I’ll be damned if I can find the recipe and none of the others I could find even remotely matched up. All I could remember was that it involved wizzing up half the sweetcorn into a mush and involved separated eggs with the whites whisked. So last weekend, i decided it was time to try and crack the recipe. And to be fair, I think I just about did!
These are perfect as a brunch dish or light summer meal. They would also make a nice little starter or side to some grilled meat and salad They’re also easily made veggie, just leave out the bacon or make them wheatarded suitable by using white spelt flour.
Makes 20 – Serves 4/5
1 large Sweet Potato (2/4 cup cooked)
200g Smoked Streaky Bacon
2 large Eggs
1/2 medium Red Onion
1 tin Cream Style Corn
1 tin Sweetcorn (or use 350g Frozen Corn)
3 tbsp Cornmeal or Instant Polenta
1/2 cup Plain Flour
1 tsp Sea Salt Flakes
1 tbsp Baking Powder
1 tsp Dried Chili Flakes
1/4 cup Light Creme Fraiche
Prick 1 large Sweet Potato all over and pop in the microwave for 15 minutes until soft all the way through.
Tip – If you don’t have a microwave, buy a microwave. Life if too short.
Tip – If your microwave hasn’t yet arrived, you can cook the sweet potato in the oven. I don’t know how long for. I’ve never been that patient. Start the day before?
Meanwhile, cut 200g Smoked Streaky Bacon into little pieces (use bacon) and fry in a dry pan until nearly crispy. Set aside to cool.
Separate 2 large Eggs and whisk the whites until firm peaks.
Tip – Use a stick blender whisk or electric hand whisk if you have one.
Query – If you don’t have any kind of electric whipping instrument – are you the same person who doesn’t have a microwave? And are you a masochist?
Put the yolks into a mixing bowl and give them a 2 second whisk while you have it out.
Tip – Only go from white to yolk, don’t go from white to yolk or the whites will never whisk up.
The sweet potato should be cooked by now so take it out of the microwave and chop it into quarters and leave it to cool.
Finely dice 1/2 medium Red Onion and add to the egg yolks along with 1 tin Cream Style Corn, 1 tin Sweetcorn (or use 350g Frozen Corn), 3 tbsp Cornmeal or Instant Polenta, 1/2 cup Plain Flour, 1 tsp Sea Salt Flakes, 1 tbsp Baking Powder, 1 tsp Dried Chili Flakes.
Remove the flesh from the sweet potatoes and use the back of a fork to make it into a puree. Add this to the mixture and stir everything together.
Stir in 1/4 cup Light Creme Fraiche until fully combined and then fold in the egg whites.
Warm a medium frying pan on a medium heat and spray in 4 sprays of Frylight Spray.
When the pan is hot, using a large desert spoon or ideally, an ice cream scoop, add four scoops of the mixture into the pan on a medium heat. Use the back of the scoop or spoon to pat the mixture down into thinner patties.
Cook for 3 to 4 minutes before flipping each pancake over and cook the second side for another 2 to 3 minutes until golden brown.
Tip – Be gentle, they’re quite fragile pancakes despite being fairly dense.
Continue to cook the pancakes in batches of 4 until all cooked.
Tip – I also experimented with baking these in the oven. I put the same size scoop of mixture onto a lined baking tray, patted them down and then cooked them in the oven at about 200c for 30 minutes. They didn’t need turning and i didn’t use any oil. You could obviously cook more than 4 at a time this way. The result was a chewier outside than when pan fried but not in a bad way, and this version would hold up better as a picnic or packed lunch item.
Serve with more creme fraiche, Smushed Avocado and quartered cherry tomatoes. Adding some bacon wouldn’t hurt.