Sunday Brunch is my ultimate favourite meal. Something sweet and salty, ticking all the boxes after a lie in and something to indulge and linger over before the big old Sunday Roast.These sweetcorn waffles are super easy but teamed with bacon and peaches create the ultimate indulgent brunch dish.
For waffle pan users, follow the recipe until the batter is made and pour into the machine, being careful not to overload the waffle pan or you’ll end up with too dense a middle. If you don’t have a waffle pan, no problem, follow the recipe to turn these into sweetcorn fritters instead.
- 2 peaches cut into 6 segments each, 12 segments in total
- 120g of plain flour
- 2 medium Free-range Organic Eggs
- 2 banana shallots, peeled and cut into rings
- 198g can of sweetcorn, drained
- 1 tsp. of chili flakes
- 1 tsp. of paprika
- A pinch of Salt and Pepper
- 2 tbsp. of vegetable oil
- 8 rashers of streaky bacon
- Heat a griddle pan or a frying pan to a hight heat. Place the peach segments onto the pan and cook for a couple of minutes or until charred. Turn, and repeat on the other side. Once done, remove from the pan and cook the bacon until crispy.
- In a bowl, mix the eggs, shallots and sweetcorn together and then add the flour, chili flakes and seasoning.
- Pour into the waffle machine and cook until golden brown, or, if using a non-stick pan, heat the vegetable oil on a medium heat until hot. Test to see if it’s hot enough by dropping a little mixture in; it should start fizzing straight away.
- Using two teaspoons, spoon the mixture into the pan cooking 3-4 fritters at a time, they should be the size of the palm of your hand. Fry for a couple of minutes on each side until golden brown.
- Remove from the oil and drain on kitchen paper.
- Stack the fritters and streaky bacon and top with the charred peaches.
- Drizzle with maple syrup / honey and eat straight away.