SWEETCORN PANCAKES

Sweetcorn pancakes image

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Provided by Good Food team

Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper

Time 40m

Number Of Ingredients 11

Ingredients

a whole corn on the cob or a 330g can of sweetcorn , drained
2medium eggs
5 tbsp milk
25g butter , melted
85g self-raising flour
2 spring onions , finely chopped
4 tbsp sunflower oil , for shallow frying
4 tomatoes , cut in half
olive oil , for drizzling
8rashers good quality bacon , streaky or back
chilli sauce to serve

Steps:

First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium