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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 rashers smoked streaky bacon
maple syrup, to serve
1. 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.
2. 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.
3. 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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.