Tip the sweetcorn into a bowl, juice and all. Trim the spring onions and finely slice with the chilli (deseed if you like), then add to the bowl along with the eggs, cottage cheese and flour. Mix together, then gradually loosen with the milk to a thick but oozy batter. Lightly season with sea salt and black pepper. I like to cook and serve 2 pancakes at a time so each person gets a lovely hot plate of food. Put a large non-stick frying pan on a medium heat and wipe with a piece of oiled kitchen paper. Place 1 rasher of bacon in the pan and as soon as it starts to release its smoky fat, wiggle that around the pan. Add 2 small ladles of batter to one side and flatten them slightly. Peel 1 banana and cut into four chunky slices at an angle. Add them to the pan to caramelise, turning when golden. Once the pancakes are golden on the bottom, flip them over to cook on the other side. Finessing your temperature control so that everything is ready at the same time is an art – just tweak the temperature to help you out until you get your groove. Get your first lucky customer seated at the table and serve their pancakes with the banana, bacon and Tabasco (I’m loving the green jalapeño one here) for drizzling, if they fancy it, while you crack on with the next portion.