14 Jun Smoky Maple Pancetta Fluffy Corn & Chilli Pancakes

This delicious breakfast treat has a little bit of everything to keep the whole family happy.

These make for a yummy and very filling breakfast. The kids pulled out the bits they liked best, which included the pancake, avocado and pancetta (they said it reminded them of bacon).

I used tinned corn instead of frozen corn, and cooked all the pancakes first and put them in the oven to keep warm, before cooking the pancetta. I used only a small amount of chilli, and just added more to the adults’ dishes.

Preparation And Cooking Time: 15 minutes (when following the exact instructions in the book)
Serves: 4

Ingredients

Pancakes
1 cup self-raising flour
1 large egg
1 cup semi-skim milk
1 fresh green chilli
40g cheddar cheese
1 handful frozen sweetcorn
Olive oil

Topping
4 ripe tomatoes
1 ripe avocado
1 lime
½ bunch fresh coriander
8 rashers smoked pancetta
Maple syrup
4 tbs fat-free natural yoghurt
Chilli sauce

Method

Whisk the flour, egg and milk in a bowl with a pinch of salt until smooth. Finely slice the chilli, grate the cheese and then fold both into the batter with the sweetcorn.

Roughly chop the tomatoes and the peeled, de-stoned avocado, then toss with the juice from half a lime, the top leafy half of the coriander and salt and pepper.

Put the pancetta into a medium frying pan on medium-low heat, turning when crisp and golden. Drizzle with maple syrup, glaze for 20 seconds, then remove from heat. Add a ladleful of batter and spread it out to the edges. Flip when golden and remove to a plate once done.

Place a quarter of the topping and pancetta on top of the pancake and serve with a dollop of yoghurt, a wedge of lime, and chilli sauce if you like that extra hit. Repeat with the remaining ingredients and serve as and when they are ready.

This is an edited extract from Jamie’s 15-Minute Meals, published by Penguin Australia, RRP, $49.99.