| Portions |
|---|
| 4 |
Ingredients
For the bacon
- 8 slices peameal bacon
For the pancakes
- 4 eggs
- 2 cups cottage cheese
- 2 green onions, thinly sliced
- 1 cup flour
- 1 tablespoon hot sauce
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Oil, for frying
- Sour cream, for serving
For the Corn and Zucchini Relish
- 1 cup frozen corn
- 1 ½ cups small diced zucchini (about 1 zuchinni)
- ½ cups small diced red pepper
- ½ cup small diced white onion
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon pepper
- ½ cup chopped parsley
Directions
- Preheat the oven to 350°F
- Place a wire rack on a baking sheet
- Place the peameal bacon on a baking sheet. Place it on the middle rack of the oven and cook it for 12-15 minutes until it’s pale pink and just cooked through.
- In a medium bowl, whisk together the eggs and cottage cheese. Stir in the green onions, flour and hot sauce, baking powder, salt and pepper until no white streaks of flour remain.
- In a non-stick frying pan over medium heat, heat about 2 teaspoons of oil. Ladle in about ⅓ cup of batter per pancake. The batter will spread so don’t crowd the pan. Cook for 3-4 minutes or until the bottom edges are set and bubbles begin to form on the surface. Flip the pancakes and cook on the other side for 3-4 minutes or until golden brown and cooked through.
- For the corn and zucchini relish. Add the corn, zucchini, red pepper, white onion, vinegar, sugar, salt, ground coriander and pepper to a small pot. Stir to combine. Cook, covered, over medium heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but still have a little bite to them. Remove from the heat and stir in the parsley
- To assemble: Start with a pancake, slather the pancake with sour cream, top it with a slice of peameal and top with some corn and zucchini relish. Repeat this process with the remaining pancakes, bacon and relish. Top with sour cream and remaining relish.