Sweetcorn pancakes

• corn on the cob or a 330g can of sweetcorn↗a whole g

  drained

• eggs↗2medium
• milk↗5 tbsp
• butter↗25g g

  melted

• self-raising flour↗85g g
• spring onions↗2

  finely chopped

• sunflower oil↗4 tbsp

  for shallow frying

• tomatoes↗4

  cut in half

• olive oil↗

  for drizzling

• good quality bacon↗8rashers

  streaky or back

• chilli sauce↗

  to serve

Step-by-step instructions

1. 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. 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. 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.