corn & polenta pancakes with bacon and maple syrup

serves 4

90 g (3¼ oz/¾ cup) self-raising flour

110 g (3¾ oz/¾ cup) fine polenta

310 g (11 oz/1½ cups) sweet corn kernels (about 3 cobs)

375 ml (13 fl oz/1½ cups) milk

olive oil, for pan-frying

8 slices of rindless bacon

175 g (6 oz/½ cup) maple syrup or golden syrup

Preheat the oven to 120°C (235°F/Gas ½). Sift the flour into a bowl and stir in the polenta. Add the corn and 250 ml (9 fl oz/½ cup) of the milk and stir until just combined. Season with sea salt and freshly ground black pepper, then stir in the remaining milk.

Heat 3 tablespoons olive oil in a large frying pan. Spoon half the batter into the pan to make four 9 cm (3½ inch) pancakes. Cook over medium heat for 2 minutes on each side, or until golden and cooked through. Drain on paper towels and place in the oven to keep warm while cooking the remaining four pancakes, adding more oil if necessary. Transfer to the oven to keep warm.

Add the bacon to the same pan and cook for 5 minutes. Put two pancakes and two bacon slices on each plate and serve drizzled with maple syrup.