Sweetcorn is the star of these fabulous pancakes, the perfect base for a weekend breakfast - especially when topped with griddle tomatoes and bacon.
- 330g tin sweetcorn, drained, rinsed
- 85g self-raising flour
- 2 medium eggs
- 5 tbsp. milk
- 25g melted butter
- 2 spring onions, finely chopped
- 4 tbsp. oil to fry
Whisk together the flour and eggs until well combined, then whisk in the milk and butter until you have a smooth batter. Fold in the spring onions and sweetcorn and add a pinch of salt and pepper.
Heat oil in a large frying pan. Add around 4 tbsp. of the batter to the pan, spread lightly, and fry for 1-2 minutes on either side until the pancakes are puffed up and golden.