Breakfast Corn Cakes with Maple Syrup

Ingredients (serves 4)

• 6 Roma tomatoes, halved lengthways
• Salt & freshly ground pepper
• Olive oil cooking spray
• 2 sweet corn cobs, kernels removed
• 1 cup (150g) self raising flour
• 2 eggs, separated
• 1 1/4 cups (310ml) milk
• 4 slices middle bacon, rind trimmed
• Pure maple syrup, warmed, to serve

Method

1. Preheat oven to 180°C. Place the tomato halves cut side up on a greased baking tray. Season with salt and pepper and spray with oil. Roast until soft and golden. Set aside to cool slightly.
2. Meanwhile, combine the corn kernels and flour in a large bowl. Season with salt and pepper. Whisk together the egg yolks and milk. Add to the dry ingredients. Mix with a fork until just combined. Whisk the egg whites until firm peaks form. Use a large metal spoon to fold through the pancake mixture until well combined.
3. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Place a 1/4 cup of the mixture in the frying pan. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with remaining mixture to make 12 corn cakes.
4. Cook the bacon under a hot grill until crisp and golden. Divide the pancakes among serving plates and drizzle with the maple syrup. Serve with the tomato and bacon.