Sweetcorn Pancakes


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These savoury pancakes are delicious with crispy bacon and cooked bananas. Ideal for breakfast or brunch.

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Serves 4


  • 115g (4oz) self raising flour
  • 1 egg
  • 125ml (0.25 pint) milk
  • Small can of sweetcorn, drained
  • 2 tbsp of chopped parsley
  • Salt and black pepper
  • Olive Oil

To serve

  • Crispy bacon rashers
  • 4 barely ripe bananas
  • 25g (1oz) butter

For the garnish

  • Chives


Place the flour in a basin and make a well in the centre. Add the egg and half the milk and then whisk together and then thin to a dropping consistency with the remaining milk. Mix in the sweetcorn, parsley and seasoning

Wipe the Simmering Plate with a little oil on a piece of kitchen paper. Drop tablespoons on the mixture straight onto the Simmering Plate. When bubbles rise to the surface, turn over and cook the other side.

Grill the bacon at the top of the Roasting Oven and sauté the bananas in the butter until heated through.

Serve the pancakes with crisp gilled bacon topped with the banana and garnished with chives.

Conventional Cooking: Cook the pancakes in a little oil in a frying pan and grill the bacon.

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