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Sweetcorn pancakes

Jessica T. Brown
Fluffy, golden pancakes studded with sweetcorn and served with crispy smoked bacon.
High in protein and fiber, this quick and easy breakfast is perfect for a busy weekday or indulgent weekend brunch.
Drizzle with maple syrup for a sweet, satisfying finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American-inspired
Servings 4

Equipment

  • 1 Large mixing bowl
  • whisk or fork
  • Measuring cups and spoons
  • Frying pan or non-stick skillet
  • Spatula
  • Small saucepan (for melting butter)
  • Plate lined with paper towels (for cooked bacon)

Ingredients
  

  • 150 g sweetcorn kernels from 1 large cob
  • 2 large eggs
  • 120 g self-raising flour
  • 100 ml whole milk
  • 20 g unsalted butter melted, plus extra for cooking
  • 2 tsp lemon juice
  • 8 smoked streaky bacon rashers
  • Maple syrup to serve

Instructions
 

  • Prep the Ingredients: Begin by gathering all your ingredients and equipment.
    Husk and rinse a large corn cob, then carefully cut the kernels off using a sharp knife. Measure out 120 g of self-raising flour, 100 ml of whole milk, and 20 g of unsalted butter.
    Crack the eggs into a small bowl, ensuring no shell fragments.
    Have your lemon juice and smoked streaky bacon rashers ready. This organized approach will make the cooking process smooth and stress-free.
  • Cook the Bacon: Place a non-stick frying pan over medium heat and lay out the 8 smoked streaky bacon rashers in a single layer.
    Cook each side for about 3–4 minutes, or until golden, crispy, and fragrant.
    Adjust the heat if needed to prevent burning.
    Once cooked, transfer the bacon to a plate lined with paper towels to absorb excess fat.
    Keep the rendered bacon fat in the pan, as it can be used to add extra flavor when lightly cooking the pancakes if desired.
  • Whisk the Eggs and Milk; In a large mixing bowl, crack the 2 eggs and pour in the 100 ml of milk.
    Using a whisk or fork, beat the eggs and milk together until fully combined.
    The mixture should be smooth and slightly frothy, ensuring a light texture for the pancakes. Add the 2 teaspoons of lemon juice and mix gently.
    The acidity of the lemon helps brighten the flavors and adds a subtle freshness.
  • Combine Dry Ingredients: Sift 120 g of self-raising flour into the egg and milk mixture.
    This ensures there are no lumps and creates a smooth batter.
    Using a spatula or whisk, fold the flour gently into the liquid until just combined.
    Avoid overmixing, as this can make the pancakes dense rather than light and fluffy.
  • Add Sweetcorn and Butter; Fold in the 150 g of fresh sweetcorn kernels and the 20 g of melted butter.
    The sweetcorn adds natural sweetness and texture, while the butter ensures richness and flavor.
    Stir gently, ensuring the kernels are evenly distributed throughout the batter.
    This step guarantees that every pancake bite will have a perfect balance of sweetcorn and fluffy batter.
  • Preheat the Pan for Pancakes: Heat a clean non-stick frying pan over medium heat and lightly grease it with a small amount of butter.
    Allow the pan to become hot before adding the batter.
    You can test the heat by sprinkling a few drops of water into the pan; if they sizzle immediately, it’s ready.
    A properly preheated pan is key to achieving golden, evenly cooked pancakes.
  • Cook the Pancakes: Spoon a generous ladle of batter into the pan for each pancake, shaping it gently with the back of the spoon.
    Cook for 3–4 minutes, or until bubbles start to form on the surface and the edges appear set.
    Carefully flip the pancake using a spatula, then cook for another 2–3 minutes on the other side until golden brown and cooked through.
    Repeat with the remaining batter, adding more butter to the pan if needed.
  • Serve the Pancakes: Stack the pancakes on a serving plate and layer or place the crispy bacon rashers alongside or on top.
    Drizzle with maple syrup for a sweet, indulgent finish that complements the smoky bacon and naturally sweet corn.
    Optionally, add a few fresh herbs or a sprinkle of black pepper for extra flavor. Serve immediately while warm for the best taste and texture.
  • Optional Tips for Storage and Reheating: If you have leftovers, allow the pancakes to cool completely before stacking and storing in an airtight container in the fridge for up to 2 days.
    Reheat gently in a non-stick pan over low heat or in the oven at 160°C (320°F) for 5–7 minutes.
    Bacon can be reheated separately in the oven to maintain crispiness.
    This makes the recipe convenient for meal prep or quick breakfasts throughout the week.

Notes

  • For extra fluffy pancakes, do not overmix the batter; a few small lumps are fine.
  • Fresh sweetcorn gives the best natural sweetness, but frozen corn can be used—just thaw and drain first.
  • Adjust the bacon cooking time according to your preference: cook longer for extra crispiness or slightly less for tender, chewy rashers.
  • Use a non-stick pan or lightly greased skillet to prevent pancakes from sticking.
  • Maple syrup is optional; honey or fruit compote works well as alternative toppings.
  • For a slightly healthier option, swap whole milk with semi-skimmed milk or plant-based milk.
  • Lemon juice can be replaced with a splash of apple cider vinegar for the same lightening effect.