Jamies Amazing Breakie of Smoky Maple Pancetta, Fluffy corn & Chilli Pancakes!

By far the BEST breakfast I have had in a long time... SOO yummy!!!

Ingredients:

Pancakes

1 cup of self-raising flour

1 large egg

1 cup of semi-skimmed milk

1 fresh green chilli

40g Cheddar cheese

1 handful of frozen sweetcorn

olive oil

Toppings
4 ripe tomatoes
1 ripe avocado
1 lime
half a bunch of fresh coriander 
8 rashers of smoked pancetta
maple syrup
4 tbsp fat-free natural yoghurt
Lingham's chilli sauce


Method:

1. Whisk the flour, egg and milk in a bowl with a pinch of salt until smooth.Finely slice the chilli, grate the cheese, then fold both into the batter with the sweetcorn.

2. Roughly chop the tomatoes, peel and destone the avocado then toss altogether with the juice from half a lime, the top leaf part of the coriander, salt and pepper.

3. Put the pancetta into a medium frying pan on a medium-low heat, turning when crisp and golden.

4. Drizzle with maple syrup, glaze for 20 seconds, then remove from the heat.

5. Drizzle 1 teaspoon of oil into a small frying pan on a medium, add a ladleful of batter and spread it out to the edges.

6. Flip when golden and remove to a plate once done.

7. Place a quarter of the topping and pancetta on top of the pancake and serve with a dollop of yoghurt, wedge of lime and chilli sauce if you like extra heat.

8. Repeat with the remaining ingredients and serve as and when they're ready.