Sweetcorn breakfast pancakes

Sweetcorn pancakes topped with crisp pancetta and grilled cherry tomatoes.
 
sweetcorn breakfast pancakes, pancetta, cherry tom

Recipe from: 3 March 2014
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 100
    g
    plain flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    paprika
  • 1
    tsp
    cornflour
  • 1
    large egg
  • 150
    ml
    milk
  • 330
    g
    sweetcorn kernels
  • 1
    Tbs
    olive oil
Servings: Change Serving
 
 

Method

 
Sift the flour, baking powder, paprika and cornflour into a bowl. Beat the egg and milk together, then add to the dry ingredients and mix well to combine. Stir in the sweetcorn and season.

Heat a large frying pan, wipe with olive oil, then spoon 2 tbsp of the mixture for each pancake into the hot pan. Cook for 1-2 minutes on each side until golden.

Cook in batches then remove from the heat and place in a gentle oven temperature to keep warm. Serve hot, topped with grilled cherry vine tomatoes and slices of crispy fried pancetta.
 

Read more on: breakfast  |  recipes
 

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