Photograph: Tara Fisher
- 125 g self-raising flour
- 1 heaped tsp baking powder
- 100 g creamed corn
- 250 g ricotta
- 2 large eggs
- 200 g corn kernels, plus extra to serve
- 1 tbsp oil, for frying
- 1 knob butter, for frying
For the whipped maple butter:
- 75 g soft butter
- 1 tbsp maple syrup
- 1 large pinch of ground cinnamon
- 8 rashers streaky bacon
- 4 tsp maple syrup, to drizzle
Whisk the 75g of soft butter with the tablespoon of maple syrup and a large pinch of ground cinnamon; chill. Grill the bacon until crisp.
Sift the self-raising flour and baking powder into a large bowl. Stir in the creamed corn and make a well in the middle.
In another bowl, beat together the ricotta, eggs and some salt and pepper. Whisk into the dry mixture until smooth. Mix in the corn kernels.
Heat a tablespoon of oil and a knob of butter in a frying pan until sizzling. Add spoonfuls of the batter, in batches, cooking for a couple of minutes on each side until golden, to make 12 pancakes.
Pile up the pancakes, top with the maple butter and some maple syrup. Toss some extra corn in melted butter and grill; sprinkle over. Serve with the bacon.