Storecupboard corn pancakes

Contains pork – recipe is for non-Muslims only
These easy-to-make pancakes are great for a late or weekend breakfast, or even an after school snack

  • Ready in 30-40 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 309
  • fat 20g
  • saturates 6g
  • carbs 26g
  • sugars 0g
  • fibre 2g
  • protein 7g
  • salt 0.43g


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

Suggested recipes from this collection...