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