Ingredients

• 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

Method

• Step 1 Preheat oven to 180°C. 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.
• Step 2 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.
• Step 3 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.
• Step 4 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.