Sweetcorn pancakes

Name: Sweetcorn pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 150 g sweetcorn kernels (cut from 1 large cob); 2 large eggs; 120 g self-raising flour; 100 ml whole milk; 20 g unsalted butter, melted, plus extra for cooking; 2 tsp lemon juice; 8 smoked streaky bacon rashers; maple syrup, to serve

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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Serves4
CourseBreakfast
Prepare20 mins
Cook20 mins
Total time40 mins

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150g sweetcorn kernels (cut from 1 large cob)
2 large eggs
120g self-raising flour
100ml whole milk
20g unsalted butter, melted, plus extra for cooking
2 tsp lemon juice
8 smoked streaky bacon rashers
maple syrup, to serve

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