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Essential Sweetcorndrained 160g
drained 160gItem price
80pPrice per unit
£5/kgIf you're looking for an indulgent lazy Sunday morning breakfast, then look no further. These sweetcorn pancakes are delightfully light and fluffy, and of course, best served with bacon and maple syrup.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to its lowest setting. Put the (raw) sweetcorn kernels and eggs in a blender. Pulse until the sweetcorn is half-blended. Add the flour, milk, melted butter, lemon juice and a pinch of salt, then whizz again very briefly; the mixture should still have some texture. Pour into a jug.
Put a large, non-stick frying pan over a low-medium heat and add about ½ tsp butter, swirling it over the surface. Pour out enough batter to make 4 medium pancakes about 2 scant tbsp each – space them out well. Gently cook for 2-3 minutes on each side, flipping with a spatula when golden underneath. Transfer to a plate and keep warm in the oven. Repeat to make 12 pancakes.
Meanwhile, put the bacon in another large frying pan and cook gently until golden; turn the heat to medium if you need to get it going. Drain on kitchen paper. Serve 3 pancakes per person, each with 2 rashers of bacon and a drizzle of maple syrup.
Typical values per serving when made using specific products in recipe
Energy | 1,838kJ/ 439kcals |
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Fat | 20g |
Saturated Fat | 8.1g |
Carbohydrates | 45g |
Sugars | 20g |
Fibre | 2.7g |
Protein | 18g |
Salt | 2.1g |
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