Sweetcorn Pancakes with Crispy Bacon & Eggs

3.4/5 rating (7 votes)
  • Prep Time: 15 mins
  • Ready in: 6-8 mins
  • Difficulty: Very Easy
  • Print:
Sweetcorn Pancakes with Crispy Bacon & Eggs


  • 1 x 300g can sweetcorn
  • 250mls milk, roughly
  • ½ small onion, finely chopped
  • 4 medium eggs separated
  • 225g self-raising flour
  • 6 tbsp chopped fresh coriander
  • 5 tbsp olive oil
  • salt and freshly milled black pepper
  • pinch cream of tartar
  • For the Filling
  • 16 slices crisp streaky bacon
  • 8 fried eggs
  • Maple syrup
  • Siracha hot sauce

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  • Place the sweetcorn and onion into a jug with the milk and blitz with a hand blender until smooth.
  • Whisk the egg yolks, corn milk and half the flour together, once nice and smooth, add the rest of the flour, you should have smooth batter.
  • Whisk the egg whites with a pinch of cream of tartar until thick and foamy, then fold into the egg yolk mixture, carefully, along with the coriander.
  • Season well with salt and pepper.
  • Heat some oil in a non-blini frying pan, then add large spoonful’s of the mixture.
  • Cook for 3-4 minutes then flip over, cook for a further 2-3 minutes until well puffed and slightly browned.
  • Repeat the process until all the mixture is cooked, keep warm.
  • Top each pancake with bacon, maple syrup, eggs and a little hot sauce.