Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Corn Griddle Cakes

Breakfast.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

8 ounces plain flour (all-purpose)

1 1/2 teaspoon baking powder

1/4 teaspoon paprika

1/2 teaspoon salt

6 ounces fresh sweet corn kernels, cut from the cob

1 egg, beaten

4 fluid ounces milk

2 tablespoons melted butter

Rashers bacon and maple syrup, for serving

Directions

  1. Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
  2. Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.

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