Jamie Oliver

One-cup brunch pancakes

With corn, feta, avocado & bacon

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One-cup brunch pancakes

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    393
    20%
  • Fat
    16.9g
    24%
  • Saturates
    5.5g
    28%
  • Protein
    17.2g
    38%
  • Carbs
    46g
    18%
  • Sugar
    7.9g
    9%
  • Salt
    2.8g
    47%
  • Fibre
    2.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Foodtube
Recipe From

Foodtube

Nutrition per serving
  • Calories
    393
    20%
  • Fat
    16.9g
    24%
  • Saturates
    5.5g
    28%
  • Protein
    17.2g
    38%
  • Carbs
    46g
    18%
  • Sugar
    7.9g
    9%
  • Salt
    2.8g
    47%
  • Fibre
    2.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 cup self-raising flour
  • 1 cup milk
  • sea salt
  • 1 large free-range egg
  • 1 corn on the cob
  • 20 g feta cheese
  • 8 rashers higher-welfare smoked streaky bacon
  • 1 ripe avocado
  • sea salt
  • freshly ground black pepper
  • 2 limes
  • 6 tablespoons fat-free natural yoghurt
  • hot chilli sauce
  • a few sprigs of fresh coriander
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Method

Place the flour, milk and a pinch of salt into a large bowl. Crack in the egg and whisk well to a smooth batter. Carefully slice the corn kernels off the cob, then stir into the batter. Crumble in the feta and give it a final stir.

Heat a large frying pan over a medium heat, then add the bacon and fry for 2 to 3 minutes, or until crisp, turning halfway. Meanwhile, halve and destone the avocado. Slice each half into four wedges and peel away the skin. Season with salt and pepper, grate over a little lime zest and squeeze some lime juice on top.

Transfer the bacon to a plate, then return the pan to a medium heat. Once hot, use a ladle to spoon the batter into the pan – each ladleful will make 1 pancake, so you can make about 2 at a time. Cook for 1 to 2 minutes, or until little bubbles start to show on the top, then use a fish slice to flip them over and cook for a further 1 to 2 minutes, or until golden.

Divide the pancakes between 4 plates, top each with 2 pieces of avocado and 2 rashers of bacon. Drizzle over a little yoghurt and chilli sauce, grate over a little more lime zest and pick a few coriander leaves on top, then tuck in.

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