Sweetcorn breakfast pancakes

12 servings Prep: 10 mins, Cooking: 10 mins
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Sweetcorn pancakes topped with crisp pancetta and grilled cherry tomatoes.

By Food24 March 03 2014
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Ingredients (7)

100 g flour — plain
1 tsp Baking powder
1/2 tsp paprika
1 tsp cornflour
1 eggs — large
150 ml milk
330 g sweetcorn
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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.

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