2 eggs
200 g cooked corn kernels
50 g cornmeal
70 g all-purpose flour
1 packet baking powder
80 ml Cremio cooking cream
70 ml MyDay milk
2-3 sprigs parsley
salt
olive oil / vegetable oil
200 g bacon
Separate the egg whites from the yolks and beat the whites with a pinch of salt until stiff peaks form. Mix the cornmeal and all-purpose flour with the baking powder. Whisk the yolks with the Cremio cooking cream, then add the flour mixture, salt, MyDay milk, corn, and 1 tablespoon of chopped parsley. Gently fold in the beaten egg whites with a wooden spoon.
Form thick pancakes and fry them in oil for a few minutes on each side until golden brown.
In a separate pan, cook the bacon until crispy. Serve the pancakes with the crispy bacon on top, garnished with a bit of finely chopped parsley.
Български
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