The combination of sweet and salty is just delectable and these pancakes make good use of it! Salty bacon and sweet maple syrup go together beautifully but I do suggest serving these in moderation with some fresh fruit like pear, banana or blueberries. Enjoy!
- Recipe by Christie Connelly
- Serves 6
- Prep Time 10 minutes
- Cooking Time 20 minutes
- 150g (1 cup) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 250ml (1 cup) Vitasoy Calci-Plus soymilk*
- 2 tablespoons vegetable oil
- 1 large egg
- 5 rashers short cut bacon
- 70g (1/2 cup) corn kernels (tinned, fresh or frozen)
* Any of the Vitasoy range of soymilks, ricemilks or oatmilks may be substituted (except the flavoured options).
- Place the flour, baking powder, salt and cinnamon into a large bowl and whisk together to combine.
- In a small jug, add the soymilk, oil and egg and whisk to combine. Pour into the dry ingredients and mix well. Set aside.
- Cook the bacon in a hot frying pan until crisp, about 5 minutes. Chop into small pieces and add to the batter along with the corn and stir gently to evenly distribute.
- Heat a crepe or non stick pan over medium heat and brush with a little vegetable oil. Ladle in some batter and allow to cook for 2 minutes until golden on the underside. Flip and cook for 1 minute more until cooked through. Keep warm and repeat with the remaining batter to make 6 pancakes. Serve with maple syrup and fresh fruit.
Nutritional Analysis – Amount per Serve