500g drained sweetcorn
1 tbsp chopped parsley
3 whole eggs
3 spring onions, thinly sliced
125g self-raising flour
6g baking powder
2g smoked paprika
3g Salt and 12 turns of milled black pepper
Place 300g of the sweet corn, eggs, herbs, flour, baking powder, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in remaining sweet corn and spring onions. These are then ready to fry in a tbsp of oil until golden on both sides.
Avocado, cut in half and peeled
Cut each ½ into 3 pieces and then sear in a hot dry pan with seasoning and lightly color each slice.
Place the pancake onto the bottom of the plate, then the avocado and bacon on top. You can even add a serving of crispy bacon or scrambled eggs.
Also with tinned sweetcorn, it can be very quickly be made into a salad, salsa, soup or puree and also as a baked potato filling mixed with cottage cheese & chili.
500g drained sweetcorn
1 tbsp chopped parsley
3 whole eggs
3 spring onions, thinly sliced
125g self-raising flour
6g baking powder
2g smoked paprika
3g Salt and 12 turns of milled black pepper
Place 300g of the sweet corn, eggs, herbs, flour, baking powder, paprika and seasoning into a food processor and blitz until combined. Transfer to a bowl and stir in remaining sweet corn and spring onions. These are then ready to fry in a tbsp of oil until golden on both sides.
Avocado, cut in half and peeled
Cut each ½ into 3 pieces and then sear in a hot dry pan with seasoning and lightly color each slice.
Place the pancake onto the bottom of the plate, then the avocado and bacon on top. You can even add a serving of crispy bacon or scrambled eggs.
Also with tinned sweetcorn, it can be very quickly be made into a salad, salsa, soup or puree and also as a baked potato filling mixed with cottage cheese & chili.
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