Instructions
10 steps · tick them off as you cookPlace a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes.
15 minutesMeanwhile, arrange 6 slices of thick-cut bacon on a parchment-lined baking sheet and bake alongside the skillet for 12-14 minutes until deeply browned and crisp.
12-14 minutesTransfer bacon to paper towels, then chop into rough 1/4-inch pieces and toss with 2 tbsp pure maple syrup while still warm.
In a blender, combine 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 1 tbsp granulated sugar, 1/2 tsp vanilla extract, 1/4 tsp fine salt, and 1/2 cup fresh or thawed corn kernels; blend 20 seconds until smooth and frothy.
Let batter rest 5 minutes at room temperature: this ensures maximum lift.
5 minutesCarefully remove the hot skillet, add 3 tbsp unsalted butter, and swirl until it's foamy and just turning golden brown (about 45 seconds).
Immediately pour the batter into the centre of the sizzling butter and return to the oven.
Bake 18-20 minutes without opening the door, until the pancake balloons dramatically with deeply golden, crackled edges.
18-20 minutesRemove and immediately scatter the maple-bacon crumble across the top, followed by 1 tbsp chopped fresh thyme and a dusting of icing sugar.
Squeeze half a lemon over the surface and serve wedges straight from the pan before it deflates.
Chef's tip
The skillet must be screaming hot and the butter must be foaming when the batter hits: this thermal shock is what creates the dramatic puff and crispy, lacy edges.
Suggested pairing
Serve with a bright mimosa or a strong espresso to balance the sweet-and-savoury richness.
About this recipe
A dramatic, puffed oven pancake with golden crisp edges and a custardy centre, balanced by smoky maple-glazed bacon and a squeeze of lemon.
BrunchIntermediatesweet-and-savourycomfortingfamily-friendlyfestive
