© J Sainsbury plc 2020
Photograph: Tara Fisher
Sweetcorn ricotta pancakes with crispy bacon and whipped maple butter
Sarah Randell's sweetcorn and ricotta pancakes from Sainsbury's magazine are the perfect excuse for an indulgent brunch (and a chance to enjoy crispy bacon and whipped maple butter ... )
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 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
To serve:
- 8 rashers streaky bacon
- 4 tsp maple syrup, to drizzle
Method
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1
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.
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2
Sift the self-raising flour and baking powder into a large bowl. Stir in the creamed corn and make a well in the middle.
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3
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.
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4
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.
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5
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.
