Sweet Corn And Tomato Pancakes Recipe
Ingredients
| 300 ml/1/2 pint pancake | ||
| Batter | ||
| Onion | 1 (For the filling:) | |
| Butter | 50 Gram (For the filling:) | |
| Seasoning | ||
| 100 g/ 4oz mushrooms | ||
| Sweetcorn | 1 Can (10oz) (For the filling:) | |
| Tomatoes | 4 (For the filling:) | |
| 100 g/4 oz streaky bacon | ||
| Natural yoghurt | 1 Carton (1l) (For the dressing:) | |
| Mint | 1 Tablespoon, chopped (For the dressing:) | |
| Double cream | 2 Tablespoon (For the dressing:) | |
| Watercress | ||
Directions
1. Make the pancakes.
2. Peel and chop the onion. Melt the butter in a pan, add the onion and season. Cook until soft but not browned.
3. Clean and slice the mushrooms and add to the onion. Cook for a few minutes. Drain the sweetcorn and add to the onion mixture.
4. Skin the tomatoes and chop roughly. Add to the sweetcorn mixture and cook for a few minutes.
5. Fold the pancakes into quarters; then carefully fill the cone shape which is formed with the sweetcorn mixture. Arrange on a plate and keep warm.
6. Remove the rind from the bacon and chop finely. Cook over a gentle heat until fairly crisp, then mix with the yoghurt, mint and cream.
7. Garnish the pancakes with bunches of watercress and serve the dressing separately.
2. Peel and chop the onion. Melt the butter in a pan, add the onion and season. Cook until soft but not browned.
3. Clean and slice the mushrooms and add to the onion. Cook for a few minutes. Drain the sweetcorn and add to the onion mixture.
4. Skin the tomatoes and chop roughly. Add to the sweetcorn mixture and cook for a few minutes.
5. Fold the pancakes into quarters; then carefully fill the cone shape which is formed with the sweetcorn mixture. Arrange on a plate and keep warm.
6. Remove the rind from the bacon and chop finely. Cook over a gentle heat until fairly crisp, then mix with the yoghurt, mint and cream.
7. Garnish the pancakes with bunches of watercress and serve the dressing separately.
Chef
