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    Sweetcorn breakfast pancakes

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    Sweetcorn breakfast pancakes

    Get the weekend off to a great start with this tasty brunch-time treat: succulent, juicy sweetcorn pancakes topped with crisp pancetta and grilled cherry tomatoes off the vine.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 12


    100g plain flour
    1 tsp baking powder
    ½ tsp Bart Smoked Paprika
    1 tsp cornflour
    1 large egg
    150ml milk
    330g tin Waitrose Sweetcorn Kernels, drained
    1 tbsp olive oil


    1. Sift the flour, baking powder, paprika and cornflour into a bowl. Beat the egg and milk together, then add to the dry ingredients and mix well to combine. Stir in the sweetcorn and season.
    2. Heat a large frying pan, wipe with olive oil, then spoon 2 tbsp of the mixture for each pancake into the hot pan. Cook for 1-2 minutes on each side until golden.
    3. Cook in batches then remove from the heat and place in a gentle oven temperature to keep warm. Serve hot, topped with grilled cherry vine tomatoes and slices of crispy fried pancetta.

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