Awaken your senses to the golden delight of Sweetcorn Pancakes, a breakfast that promises to brighten your day with its sunny disposition. A celebration of simple pleasures, these pancakes combine the natural sweetness of corn with the heartiness of a traditional pancake.
Ingredients:
- One whole corn cob or 330g tin of sweetcorn, drained
- 2 medium eggs
- 5 tbsp milk
- 25g butter, melted
- 85g self-raising flour
- 2 spring onions, chopped
- 4 tbsp sunflower oil, for shallow frying
To serve:
- 4 tomatoes, halved
- Olive oil, to drizzle over
- 8 strips of good quality bacon, streaky or back
- Chilli sauce, to serve
Method:
If using corn on the cob, remove the kernels from the cob with a sharp knife.
If using tinned corn, make sure it’s drained well.
Whisk the eggs, milk and melted butter in a bowl.
Gradually sift in the self-raising flour, stirring until smooth.
Fold in the sweetcorn and spring onions.
Heat the sunflower oil in a frying pan over a medium heat.
Drop spoonfuls of the batter into the pan to make pancakes.
Fry for 2-3 minutes on each side until golden brown and cooked through.
Keep the pancakes warm while you cook the rest of the batter.
Drizzle the tomato halves with olive oil and season with salt and pepper.
Grill the tomatoes and bacon until cooked to your liking.
Serve the sweetcorn pancakes with the grilled tomatoes, crispy bacon and a drizzle of chilli sauce.
