Breakfast Corn Cakes With Maple Syrup

Get the weekend off on the right foot with this yummy breakfast!

The ingredient of Breakfast Corn Cakes With Maple Syrup

• 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

The Instruction of breakfast corn cakes with maple syrup

• preheat oven to 180u00b0c 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
• 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
• 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
• 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

Nutritions of Breakfast Corn Cakes With Maple Syrup

fatContent: 387 897 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: 144 milligrams cholesterol

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