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75p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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