insideKENT Magazine Issue 84 - March 2019 | Page 56

FOOD+DRINK
PANCAKE PERFECTION CONT.
Parmesan Pancakes
with Caramelised Corn and Bacon
Recipe and photo © Jamie Preuss
www.sohappyyoulikedit.com
sohappyyoulikedit
Ingredients
For the parmesan pancakes:
• 2 tbsp butter melted
• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 1/4 cup milk
• 1 egg
• 1 cup Parmigiano Reggiano cheese, grated
• 1/4 cup spring onion
• 1/3 cup + 2 tbsp cooked bacon, crumbled
(about 6 pieces bacon)
For the caramelised corn:
• 2 tbsp butter
• 2 cups + 2 tbsp corn, sliced from cob
(about 5 cobs)
Method
For the caramelised corn:
1. In a small sauté pan, melt butter. Add corn,
tossing to coat with butter.
2. Toss every so often, allowing to caramelize.
The corn may pop! This is a good thing.
3. Remove from heat and allow to slightly cool.
For the parmesan pancakes:
1. Melt butter in microwave in a small dish.
Allow to slightly cool as you prepare the
remaining ingredients.
2. In a large bowl, combine flour and baking
powder. Whisk to combine.
3. In a glass measuring dish, measure milk and
add egg. Whisk to combine.
4. Make a well in the flour mixture, pour in milk
and egg mixture, along with melted and cooled
butter. Gently mix.
5. Before batter comes together, add parmesan,
spring onion, caramelised corn, and bacon.
Reserve 2 tablespoons of both bacon
and caramelised corn for serving. DO NOT
OVER MIX! Mix until everything just starts to
come together.
6. Heat large non stick pan over low heat. Melt
a small square of butter (about 1/4 tablespoon).
Add 1/2 cup of batter at a time.
7. Flip pancakes when small bubbles appear
on the top of the pancake. Cook for an
addition 1-2 minutes, or until pancake is just
cooked through.
8. Serve with reserved bacon and caramelised
corn, additional parmesan and spring onions,
and warm maple syrup.
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