Sweetcorn crumpets

I’ve decided to do the good housewife thing (at least for this week).  I’ve been cutting out recipes from magazines and I promised myself to make at least one of them everyday.  Day 1 so far is going great!

These crumpets go well with sour cream, crispy streaky bacon, a sweet red chilli and some parsley 🙂 I added a slice or two of watermelon for something fresh and cool.

Ingredients (enough for 4 servings):

1 cup (250ml) flour

1 tsp paprika

1/3 tsp salt

2 large eggs

80ml milk (1/3 cup, roughly)

fresh parsley

1-2 tbsp sweet chilli sauce

2 cans (400ml each) whole kernel corn

Making the crumpets:

Mix flour, salt and paprika.  Add the eggs, milk, corn, sweet chilli sauce and a handful of chopped parsley leaves and mix together.

Add some olive oil (I’ve used coconut oil, worked just as well) to a medium heat skillet and spoon in tablespoon sizes of the mixture.  They should be fried for about 2 minutes on each side (depending on the heat of your pan – mine was on setting 4 of 6). They are done when nice and golden.  In the same pan, fry some streaky bacon and serve with crumpets.

Garnish with fresh parsley and sour cream – voila!