• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 2424kj 579kcal 29%
  • Fat 37.0g 53%
  • Saturates 19.0g 95%
  • Sugars 12.0g 13%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 1063kj/254kcal

Each serving provides

40.8g carbohydrate 3.4g fibre 18.9g protein

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