If 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.
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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 |
|---|---|
Fat | 20g |
Saturated Fat | 8.1g |
Carbohydrates | 45g |
Sugars | 20g |
Fibre | 2.7g |
Protein | 18g |
Salt | 2.1g |
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