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Sweet Corn Pancakes with Bacon and Maple Syrup

Pure maple syrup is made from the boiled sap of maple trees and gives these pancakes a rich, earthy sweet flavour.


  • 250 g cherry tomato, truss  

  • 3/4 cup(s) white self-raising flour, (110g)  

  • 2/3 cup(s) skim milk, (160ml)  

  • 1 medium egg(s)  

  • 200 g canned corn kernels, drained  

  • 1 tbs fresh chives, finely chopped  

  • 2 tsp olive oil  

  • 8 slice(s) Weight Watchers Bacon  

  • 2 tbs maple syrup   


  • 1.

    Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes on prepared tray and lightly spray with oil. Bake for 10–12 minutes or until softened.

  • 2.

    Meanwhile, place flour in a large bowl. Whisk milk and egg in a medium jug. Gradually stir milk mixture into flour until combined and smooth. Add corn and chives and stir to combine.

  • 3.

    Heat oil in a large non-stick frying pan over medium heat. Pour 2 tablespoons batter into pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for 1–2 minutes or until pancake is golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture to make 8 pancakes.

  • 4.

    Meanwhile, preheat grill to high and line tray with foil. Place bacon in a single layer on prepared tray. Grill, turning once, for 6–7 minutes or until golden and crisp. Serve pancakes with bacon, roasted tomatoes and drizzled with syrup.


Tip: You can use fresh or thawed frozen corn kernels instead of canned. You can alos use sugar-free flavoured maple syrup instead of pure syrup. The recipe will then have 6 ProPoints values per serve.

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