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sweetcorn breakfast pancakes


Ingredients

baking soda 1 tablespoon
flour (plain) 100 gram
paprika powder 1 tablespoon
corn flour 1 tablespoon
egg (large) 1
milk 150 ml
sweetcorn kernels 330 gram
olive oil 1 tablespoon

Preparation

  1. Drain the sweetcorn kernels.
  2. Sift the flour, baking powder, paprika and cornflour into a bowl. Beat the egg and milk together, then add the dry ingredients and mix well to combine. Stir in the sweetcorn and season to taste.
  3. Heat a large frying pan, wipe with olive oil, then spoon 2 tablespoons of the mixture for each pancake into the hot pan. Cook for 1 to 2 minutes on each side until golden.
  4. Cook in batches then remove from the heat and place in a gentle oven temperature to keep warm.
    5. Serving suggestionServe hot, topped with grilled cherry vine tomatoes and slices of crispy fried pancetta ham.
    5. Rating: 3.00/5 (7 votes)
    • Rating 3.00/5
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