Name: Savoury pancakes with bacon and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 clove garlic, crushed; 1 tablespoon finely chopped flat-leaf parsley; 125 gram butter, at room temperature; 1 1/3 cup self-raising flour; 420 gram can corn kernels, drained; 3 green onions, thinly sliced; 2 eggs; 1 cup milk; cooking oil spray; 4 bacon rashers, rind removed, halved; 200 gram asparagus

Savoury pancakes with bacon and asparagus

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Serves 2

Prep

15M

Cook

20M

Total

35M

Ingredients

2 clove garlic, crushed

1 tablespoon finely chopped flat-leaf parsley

125 gram butter, at room temperature

1 1/3 cup self-raising flour

420 gram can corn kernels, drained

3 green onions, thinly sliced

2 eggs

1 cup milk

cooking oil spray

4 bacon rashers, rind removed, halved

200 gram asparagus

Method

1.Combine garlic, parsley and butter in a bowl. Spoon butter mixture onto a piece of plastic food wrap. Roll up to form a thick log; twist ends to seal. Chill 1 hour or until firm.

2.In a bowl, place flour, corn and green onion and make a well at centre. In a jug, whisk eggs and milk together. Slowly whisk milk mixture into flour mixture until combined and smooth. Heat a non-stick frying pan over moderate ; spray with oil. Cook 1/2-cup measures of batter, in batches, 1 minute each side or until light golden and cooked. Transfer to a heatproof plate; cover to keep warm.

3.Using paper towels, wipe clean same frying pan. Heat over high heat. Add bacon; cook and turn 2 minutes. Add asparagus; cook and turn 3 minutes or until bacon is crisp and asparagus tender.

4.Slice garlic and herb butter into 2cm-thick rounds. Stack pancakes on serving plates, layering with butter slices between. Serve pancakes with bacon and asparagus.

Make ahead: Make garlic and herb butter a day ahead. Cover, then refrigerate.
Note

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