Who of us would not like from time to time to replace the usual porridge, omelets and sandwiches with unannounced morning dishes? These punkcakes are what you need: you will surely like their corn flavors, tinted with crispy slices of salty bacon and tender cream paste.
- Dessert corn bank
- Flour - 100 g
- Sugar: white - 2 tbsp. l. and brown - 1 tbsp. l.
- Milk - 50 - 100 ml
- Several strips of bacon
- Avocado, hard cheese, lemon, cherry
- Salt pepper
- Put on a dry frying pan bacon slices and fry them until dark crisp. Debate on a paper towel - it will absorb the unnecessary fat
- Lay half the corn from the jar in the bowl, add sugar, flour, salt and pepper. Beat blender all components in a homogeneous mass
- In the second bowl, pour 50 ml of milk, add the remaining corn and crushed flour. Knead the dough, if necessary, adding a spoonful of milk - it should turn out to be sufficiently dense
- Start cooking pancakes in a frying pan with the remaining fat from the bacon (you can take a clean one and add a little olive oil). Portionally spread the dough, giving shape to the fritters, and fry for several minutes on each side - until golden brown. Blank pancakes with a paper towel and sprinkle with grated cheese
- Slice the avocado and whisk it in a blender with a couple drops of lemon juice, herbs and herbs to taste
- Collect the dish: put pancakes on plates, spread them with avocado paste and cover with bacon, repeat the layer again. Garnish with greens and cherry tomatoes