Storecupboard corn pancakes

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Recipe by Good Food

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1. 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.
2. 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.
3. 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.

309 kcalories, protein 7g, carbohydrate 26g, fat 20 g, saturated fat 6g, fibre 2g, salt 0.43 g

'This was simple to follow and great for my daughters help with.'

Latest comments and suggestions

• Cathy

  15 February 2008

  Cathy commented on this recipe

  These went down an absolute storm with my family, they're extremely quick to make and, so are great for a quick meal when everyones starving after school!!!! We have them, as suggested, with crispy bacon and grilled tomatoes - can't beat it!!

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• Dinnerlady

  15 June 2008

  Dinnerlady commented on this recipe

  A welcome change from those everlasting breakfast cereals. The egg makes it a nutritious breakfast for my egg phobic son (apparently egg in pancake is OK! - he's a teenager, by the way, not a toddler, sad isn't it). I mix the batter and sweetcorn (frozen, very lightly cooked) the night before and leave it in the fridge overnight, and I substitute some wholewheat SR flour or the white. The teenager and the 12-year old like this so much they don't even notice that I don't bother with the bacon.

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• maiyanis

  05 February 2009

  maiyanis rated and commented on this recipe

  

  Just made these and my 4 year old and 11 month old ate most of them. They were devine. I did not have spring onion, so i added 1 tablespoon of very finely chopped onion. They were devine

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• CloClo

  18 June 2009

  CloClo rated this recipe

  

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• shar215

  04 August 2009

  shar215 commented on this recipe

  All the family loved them very tasty

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• Shirleen

  27 October 2009

  Shirleen commented on this recipe

  These are very bland, I would add some paprika, and seasoning I can't believe no seasoning is added to the recipe! Also for little ones this is fab with some cooked chopped broccoli added!

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Ingredients

• a whole corn on the cob or a 330g can of sweetcorn , drained
• 2 medium eggs
• 5 tbsp milk
• 25g butter , melted
• 85g self-raising flour
• 2 spring onions , finely chopped
• 4 tbsp sunflower oil , for shallow frying

TO SERVE

• 4 tomatoes , cut in half
• olive oil , for drizzling
• 8 rashers good quality bacon , streaky or back
• chilli sauce to serve

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Serves 4

Preparation and cooking times

Ingredients

• a whole corn on the cob or a 330g can of sweetcorn , drained
• 2 medium eggs
• 5 tbsp milk
• 25g butter , melted
• 85g self-raising flour
• 2 spring onions , finely chopped
• 4 tbsp sunflower oil , for shallow frying

TO SERVE

• 4 tomatoes , cut in half
• olive oil , for drizzling
• 8 rashers good quality bacon , streaky or back
• chilli sauce to serve

309 kcalories, protein 7g, carbohydrate 26g, fat 20 g, saturated fat 6g, fibre 2g, salt 0.43 g

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