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Sweetcorn breakfast pancakes
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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.
100g plain flour
1 tsp baking powder
½ tsp Bart Smoked Paprika
1 tsp cornflour
1 large egg
330g tin Waitrose Sweetcorn Kernels, drained
1 tbsp olive oil
Typical values per serving:
This recipe was first published in May 2008.