Chilli pancakes with caramelised onion and chunky guacamole

Ingredients

Pancakes
1 cup self-raising flour
1 large egg
1 cup milk
1 fresh red chilli
40g cheddar cheese
⅓ cup corn kernels
Olive oil

Toppings
4 ripe tomatoes
1 ripe avocado
1 lime
½ bunch fresh coriander
8 rashers bacon
maple syrup
4 tablespoons fat-free natural yoghurt

Caramelised onion
2 large red onions
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
a splash of olive oil

Method

Whisk the flour, egg and milk in a bowl with a pinch of salt until smooth. Finely slice the chilli, grate the cheese and then fold both into the batter with the sweetcorn. Set aside.

Slice the onions, place in a heated pan with olive oil and fry until almost clear. Add the sugar and vinegar, cook until browned and jam-like. Set aside for plating up.

Roughly chop the tomatoes and the peeled, de-stoned avocado. Toss with the juice from half a lime, the top leafy half of the coriander and salt and pepper.

Put the bacon into a medium frying pan on medium-low heat, turning when crisp and golden. Drizzle with maple syrup, glaze for 20 seconds, then remove from heat. Add a ladleful of batter and spread it out to the edges. Flip when golden and remove to a plate once done.

Place a quarter of the bacon, caramelised onion and guacamole on top of the pancake and serve with a dollop of yoghurt, a wedge of lime, and chilli sauce if you like that extra hit. Repeat with the remaining ingredients and serve as and when they are ready.

Author

Pauline Taylor