Leave out the chilli for a child-friendly option.
Cook: 30 Mins
Serves: 4
Price: £1.15 per serving
Nutritional Information
Each 347g serving contains
Energy
1954kj
467kcal
1954kj
467kcal
23%
Fat
23.9g
23.9g
High
34%
34%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
7g
7g
Med
8%
8%
Salt
2.9g
2.9g
High
48%
48%
of your reference intake.
Typical energy values per 100g:
563kj/135kcal
Typical energy values per 100g:
563kj/135kcal
Ingredients
125g self-raising flour
200ml semi-skimmed milk
2 large free-range eggs, separated
Vine-ripened cherry tomatoes
2 tbsp olive oil
8 rashers back bacon
1-2 red chillies
2-3 tbsp chopped flat-leaf parsley
326g can sweetcorn, drained
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour into a bowl. Add the milk and egg yolks. Whisk into a thick batter. Put the tomatoes on a baking tray, drizzle with a little of the olive oil and roast for 10-15 minutes. Meanwhile, grill the bacon.
2
Add the chilli, parsley and corn to the batter. Whisk the egg whites with a pinch of salt until they form peaks, then fold into the batter.
3
Heat 1 tsp of the oil in a small frying pan. Add the batter to make a 10cm pancake. Cook for 3-4 minutes on both sides.
4
Keep warm while you cook the rest. Serve with the bacon and tomatoes.