|3||eggs — seperated|
|250 ml||flour — cake, sifted|
|5 ml||Robertson's baking powder|
|salt — just a pinch|
|2||sweetcorn — of the cob|
|4||bacon — rindless rashers, crispy grilled|
Beat the egg yolks. One by one, add the milk, flour, baking powder and salt, while beating continuously to form a thick, smooth mixture.
Beat the egg whites until stiff and fold into the mixture.
Using a non-stick frying pan, spoon small quantities at a time of the mixture into the pan and fry until golden brown and firm underneath. Sprinkle mealie kernels on top of each flapjack and flip, then cook until firm and golden-brown on the underside too.
Serve with bacon and maple syrup.
Words and image: Home magazine
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