… Fluffy Corn & Chilli Pancakes
It’s Saturday morning and I planned to cook this meal. It’s from the breakfast section and the introduction to the recipe suggests that this is an amazing weekend breakfast so it seemed appropriate to try it. The recipe is for four for breakfast so I thought it would make a pretty good brunch for two. By the time I get round to cooking its very much lunch time. (I should say that by eight o clock this morning I had already made a massive pot of chilli for tomorrow’s lunch).
I like making pancakes and I don’t make savory ones anything like enough. The one cheat I did was to cook two larger ones rather than four smaller ones. This was really because I do not have a small, truly non-stick, frying pan. I have a tiny none stick frying pan that is meant to be for cooking a single fried egg but I use much more for frying spices, to toast a few nuts and that kind of thing. My small frying pan is not really non-stick and I think that trying to cook a pancake in it would be fairly disastrous.
My first pancake fell apart quite a bit when I flipped it (turned it with a fish slice actually). Because its savory (with cheese, chilli and sweet corn in it) it’s a bit thicker than your average pancake and it broke in half on the turn. The second one turned out much better.
I was a little over the fifteen minutes. The way the recipe reads, you have to do all the prep first (make the batter, make the avocado and tomato salad, get the pancetta frying) and only then start to cook the first pancake. If you started to make the first pancake a bit earlier and then finished the salad while it cooks I think you would be able to do it in the time more comfortably.
This was a nice breakfast/brunch/lunch. I’m sure I’ll cook it again.
How long: Fifteen minutes and twelve seconds
Who with: Gavin
