Thomasina Miers’ Corn Pancakes with Avocado Cream & Crispy Bacon

Ingredients

  • 4-5 large, ripe plum
    tomatoes
  • 1 tablespoon extra virgin
    olive oil
  • Sea salt and freshly ground black
    pepper
  • Few pinches of sugar
  • 4 corn cobs or
    450g frozen corn
  • Large handful of coriander
  • 180g plain flour
  • 1 teaspoon baking powder
  • 2 eggs and 2 egg yolks
  • 140ml milk
  • 40g butter
  • 3 spring onions, finely
    sliced
  • 8-10 rashers of streaky
    bacon

FOR THE AVOCADO CREAM:

  • 2 avocados
  • Juice of 1 lime
  • 1 small garlic clove
  • 2 tablespoons crème
    fraîche

Method

  1. Preheat the oven to 160°C/320°F/gas 3.
    Cut the tomatoes in
    half and place them in roasting tin.
    Drizzle them with a
    little olive oil and season with
    salt, pepper and a
    small pinch of sugar. Roast in the
    oven for 30 minutes.
  2. Meanwhile, if using fresh corn, stand
    each cob in a bowl, hold
    tight and use a long, sharp knife to
    shave off the kernels.
    Cook the corn (whether fresh or
    frozen) in salted, boiling
    water for 4-5 minutes, until
    tender, then drain.
  3. Finely chop half the
    coriander. Sift the flour, baking
    powder and a pinch of
    sugar into a large mixing bowl. Make a
    well in the
    centre, break in the eggs and add a little of the
    milk.
    Start whisking and gradually add the rest of the milk to
    make a lump-free batter. Melt the butter and add half to
    the
    mixture, then fold in the corn, spring onions and
    chopped
    coriander. Taste and season with salt and pepper.
  4. Heat a heavy-bottomed, non-stick frying
    pan until it is smoking
    hot, then brush with a little of the
    remaining melted butter.
    Dollop in 2 tablespoons of the
    corn mixture, spaced well apart
    so that the 2 pancakes
    don't run into each other (or make them
    one at a time if
    your pan is small). Fry over a medium heat
    for about 2
    minutes a side until golden brown.
  5. Transfer the cooked pancakes to
    a plate, cover with foil
    and keep warm in a low
    oven. Whiz up the avocado cream
    ingredients in a
    blender until smooth and season to taste. Fry
    the bacon
    on a high heat with a drizzle of olive oil. Serve
    family
    and friends with a couple of pancakes, topped with 2
    tomato halves, a sprinkling of coriander leaves, a
    generous
    dollop of the avocado cream and the crispy
    bacon. Eat at
    once!

From Wahaca: Mexican Food at Home by
Thomasina
Miers

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