Ingredients

Corn Cakes

• 250g corn kernels, canned
• 2 eggs, beaten
• 80g self raising flour
• 50ml milk
• 1 tbsp caster sugar
• pinch Maldon sea salt
• 2 tbsp butter

Bacon

• 8 rashers middle back rindless bacon

To Serve

• 120ml maple syrup

Method

1. Corn Cakes: Place the corn kernels in a bowl with flour, sugar and salt. Make a well in the centre of the flour and add the egg and milk and beat it with a fork so that you have a smooth batter. Set the mixture aside for 5-10 minutes before cooking.
2. Place 1 tablespoon of the butter in crepe pan or frying pan and melt it over a moderately low heat. Make individual pancakes by spooning large tablespoons to the pan when the butter has melted. Cook the pancake on one side until bubbles appear all over the surface then turn them over, the cooked side should be firm and golden. Cook for a minute then take them from the pan and keep the warm while you cook the rest adding a little more when the pan is dry..
3. Bacon: Place the bacon on a tray cover in foil and cook them under a hot grill for 2 minutes on each side.
4. To Serve: Place 4 to 5 pancakes on each plate and the 3 bacon slices. Drizzle the maple syrup all over it. Eat! Eat! EAT! YUMMY!!!