75g fine cornmeal or polenta
125g plain flour
1 tsp baking powder
4 large eggs, beaten
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
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.
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.
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.