Storecupboard corn pancakes
These easy-to-make pancakes are great for a late or weekend breakfast, or even an after school snack
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30-40 minutes
- 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.
309 kcalories, protein 7g, carbohydrate 26g, fat 20 g, saturated fat 6g, fibre 2g, salt 0.43 g
Recipe from Good Food magazine, September 2003.
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http://www.bbcgoodfood.com/recipes/2119/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30-40 minutes
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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05 December 2012
Babka the Brave rated and commented on this recipe
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