Sweet Corn Pancakes
Sweetcorn pancakes are a quick and easy dish combining fresh or canned corn with a fluffy batter, served alongside grilled tomatoes and crispy bacon. Perfect for breakfast, brunch, or snacks, this recipe balances sweetness, protein, and savory elements for a satisfying meal.
Equipment
- 1 Large sharp knife
- 1 Whisk
- 1 Large Frying Pan
- 1 Grill or broiler
- Kitchen paper (for draining)
Ingredients
- 1 whole corn cob or 330g canned sweetcorn, drained
- 2 medium eggs
- 5 tablespoons milk
- 25 grams butter melted
- 85 grams self-raising flour
- 2 spring onions finely chopped
- 4 tablespoons sunflower oil for frying
To Serve:
- 4 tomatoes halved
- Olive oil for drizzling
- Salt and freshly ground black pepper
- 8 rashers good-quality bacon streaky or back
- Chilli sauce optional
Instructions
- Prepare the Corn: If using fresh corn, start by removing the husk and carefully slicing the kernels off the cob with a sharp knife. Boil the kernels in lightly salted water for about 5 minutes until tender. Drain and set aside to cool. If using canned sweetcorn, simply drain it well.
- Make the Batter: In a large mixing bowl, whisk together the eggs, milk, and melted butter until combined. Gradually sift in the self-raising flour with a pinch of salt, whisking continuously to form a smooth batter. Gently fold in the cooled corn kernels and finely chopped spring onions.
- Roast the Tomatoes and Bacon: Preheat your grill to high. Arrange the halved tomatoes cut-side up on a baking tray, drizzle with olive oil, and season with salt and pepper. Lay the bacon rashers alongside the tomatoes in a single layer. Grill for 8–10 minutes, turning the bacon halfway through cooking, until the bacon is crispy and the tomatoes are softened.
- Cook the Pancakes: Heat the sunflower oil in a large frying pan over medium heat. Spoon generous dollops of batter into the pan (about 4 spoonfuls at a time), spreading slightly. Cook each pancake for 1-2 minutes on each side, or until puffed and golden brown. Transfer cooked pancakes to a plate lined with kitchen paper to absorb any excess oil. Repeat with remaining batter.
- Serve and Enjoy: Serve the warm sweetcorn pancakes alongside the crispy bacon and roasted tomatoes. Add a drizzle of chilli sauce if you like a bit of heat. Enjoy your tasty and satisfying meal!
Notes
- For extra fluffiness, avoid over-mixing the batter once the flour is added.
- Fresh corn adds a natural sweetness and texture, but canned corn works well and saves time.
- Adjust the frying oil amount as needed to keep pancakes from sticking without becoming greasy.
- Grill the bacon and tomatoes carefully to avoid burning; turn bacon rashers midway for even crispness.
- Leftover pancakes can be refrigerated and gently reheated in a pan or microwave.
