Name: Sweetcorn pancakes
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: a whole corn on the cob or a 330g can of sweetcorn drained; 2medium eggs; 5 tbsp milk; 25g butter melted; 85g self-raising flour; 2 spring onions finely chopped; 4 tbsp sunflower oil for shallow frying; 4 tomatoes cut in half; olive oil for drizzling; 8rashers good quality bacon streaky or back; chilli sauce to serve

a whole corn on the cob or a 330g can of sweetcorn
drained
2medium 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
8rashers good quality bacon
streaky or back
chilli sauce
to serve

Method

step 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.
step 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.
step 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 on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.