Storecupboard corn pancakes

Contains pork – recipe is for non-Muslims only
These easy-to-make pancakes are great for a late or weekend breakfast, or even an after school snack

Ready in 30-40 minutes

Serves 4
Easy

Nutrition per serving

kcal 309
fat 20g
saturates 6g
carbs 26g
sugars 0g
fibre 2g
protein 7g
salt 0.43g

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

Method

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.