Ingredients
- a whole corn on the cob or a 330g can of sweetcorn, drained
- 2medium eggs
- 5 tbsp milk
- 25g butter, melted
- 85g self-raising flour
- 2 spring onions, finely chopped
- 4 tbsp sunflower oil, for shallow frying
To serve
- 4 tomatoes, cut in half
- olive oil, for drizzling
- 8rashers good quality bacon, streaky or back
- chilli sauce to serve
Method
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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.
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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.
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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.