Sweetcorn breakfast pancakes
12 servings Prep: 10 mins, Cooking: 10 mins
Sweetcorn pancakes topped with crisp pancetta and grilled cherry tomatoes.
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|100 g||flour — plain|
|1 tsp||Baking powder|
|1||eggs — large|
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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.