Corn and Bacon Pancakes
corn and bacon pancakesomelettes pancakes & fritters - the hawthorn 
series murdoch books, sydney 1995 
 
preparation time: 8 minutes + 20 minutes standing 
total cooking time: 3-4 minutes per batch 
makes 8 
 
1/4 cup  plain flour
1/4 cup  self-raising flour
1/2 tsp  salt
1/4 tsp  black pepper
2   eggs, lightly beaten
2 Tbsp  milk
310 can creamed corn
2   rashers bacon (100 g), chopped and cooked
2 Tbsp  grated parmesan cheese
  fresh chives, chopped
 
sift combined flours, salt and pepper into a medium mixing bowl; make 
a well in the centre. add combined eggs and milk all at once. beat until 
all liquid is incorporated and batter is free of lumps. add corn, bacon, 
cheese and chives, mix well. leave, covered with plastic wrap, 20 
minutes. 
pour batter, 2-3 tablespoonsful at a time, into lightly greased 
crying pan. cook over medium heat for 2 minutes or until underside is 
golden. turn pancakes over, cook other side. transfer to plate; cover 
with tea-towel, keep warm. 
repeat process with remaining batter, greasing pan when necessary. 
 
note: these pancakes may be served with sour cream and grated cheddar 
cheese. 
 
 
 
-- 
(ID: 4662) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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