340g tin Sweetcorn

6 Spring Onions

1 fresh Red Chilli

2 large Eggs

200g Cottage Cheese

150g Wholemeal Self Raising Flour

50ml Semi Skimmed Milk

Olive Oil

4 rashers Smoked Bacon

4 small Bananas

Tabasco Jalapeno Sauce, optional

  1. Tip the sweetcorn into a bowl, juice and all. Trim the spring onions and finely slice with the chilli, deseeded if you like, the add to the bowl along with the eggs, cottage cheese and flour. Mix together, then gradually loosen with the milk to a thick but oozy batter. Lightly season with sea salt and black pepper.
  2. Put a large non stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Place 1 rasher of bacon in the pan and as soon as it starts to release its smoky fat, wiggle that around the pan. Add 2 small ladles of batter to one side and flatten them slightly. Peel 1 banana and cut into four chunky slices at an angle. Add them to the pan to caramelise, turning when golden. Once the pancakes are golden on the bottom, flip them over to cook on the other side.
  3. Serve pancakes with the banana, bacon and tabasco for drizzling.
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