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 teaspoon salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
2 tablespoons milk
310 g can creamed corn
2 rashers bacon (100 g), chopped and cooked
2 tablespoons 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.



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