Sweetcorn pancakes

30-60 minutes 4 servings 400 kcal or less bacon chilli sauce how to make pancakes kids cooking pancake guide spring onion spring onions store cupboard sweetcorn technique tinned tomato tomatoes

N/A

Source

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

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.