Buttermilk Corn Pancakes with Bacon and Maple Syrup

• corn grits↗75g fine g

  or polenta

• all-purpose flour↗125g g
• baking powder↗1 tsp tsp
• large eggs↗4

  beaten

• buttermilk↗110ml ml
• butter↗60g g

  melted and cooled

• sweet corn↗300g g

  frozen or canned

• green onions↗4

  chopped, plus extra for serving

• sunflower oil↗groundnut or

  for frying

• back bacon↗8-12

  slices, smoked or unsmoked

• maple syrup↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 150°C/130°C convection/gas 2 – it will be needed later to keep the pancakes warm. Place the corn grits, flour, baking powder, eggs, buttermilk, melted butter and half of the corn in the bowl of a kitchen food processor and pulse‑mix (the corn should be chopped, not puréed). Add the green onions and the remaining corn and stir.

2. 2

   Heat two pans over medium heat and add about 1 tbsp of oil to each. Pour two pancakes, about 10‑12 cm in diameter, into each pan. Cook for about 3‑4 minutes until the pancakes set and small bubbles appear on the surface. Flip the pancakes with a spatula and cook another 2‑3 minutes on the other side. Transfer the cooked pancakes to a baking dish or a tray lined with double parchment paper and place in the oven to keep warm.

3. 3

   When all the pancakes are ready, add a little more oil to the pans and fry the bacon until golden on both sides. Serve together with the pancakes, drizzled with maple syrup and sprinkled with extra green onions.