Name: Savoury cornmeal pancakes with avocado salsa and bacon
Yield: Makes about 5 medium or 8–10 small pancakes
Cuisine: American
Ingredients: salt and black pepper; 1 tbsp caster sugar or light honey; ½ tsp bicarbonate of soda; 1 tsp vegetable or sunflower oil; ½ tsp sea salt; grated zest and juice of ½ lime; 150 ml buttermilk; 100 g tinned, drained sweetcorn; Tabasco, to taste; 50 g spelt flour or plain flour; 1 small avocado, halved and stoned; 1 spring onion, thinly sliced; 1 egg, lightly beaten; 3 rashers of bacon; 1 fresh red chilli, finely chopped; 50 g fine cornmeal; 2 small tomatoes, roughly chopped; 1 small bunch of coriander, finely chopped; 50 g melted butter, plus extra for frying

Preparation info

Makes about
5
medium pancakes

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

Being part-American, I have a nostalgic affection for all things corn – corn muffins, cornbread and grilled sweetcorn laced with lots of butter – so when I was thinking of an alternative to a typical flour-based pancake and spotted a bag of cornmeal in the cupboard I thought, ‘Why not?’ If you’re not a fan of sweetcorn, simply leave it out.