Breakfast.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

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

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.

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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