Corn pancakes
Store-cupboard staples BBC Good Food daily recipe to collect
These easy-to-make pancakes are great for a weekend breakfast, or even an after school snack
whole corn on the cob or a 330g can of sweetcorn, drained
2 medium eggs
5 tbsp milk
25g butter, melted
85g self-raising flour
2 spring onions, finely chopped 4 tbsp sunflower oil, for shallow frying
To serve
4 tomatoes, cut in half olive oil, for drizzling
8 rashers good quality bacon, streaky or back chilli sauce to serve
1 First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
2 Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
3 While the bacon’s crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out onto a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
TOMORROW’S RECIPE: STORECUPBOARD
SPAGHETTI PUTTANESCA