Sweetcorn and blueberry pancakes
Try this delicious breakfast idea from Luke Mangan drawing on fresh summer produce.
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Luke Mangan's sweetcorn and blueberry pancakes. Photo: Jennifer Soo
125g plain flour.
1 1/2 tsp baking powder.
3 tbsp caster sugar.
1 free-range egg.
1 egg yolk.
250 ml buttermilk (or plain milk).
30g butter, melted.
2 punnets fresh blueberries.
75g corn kernels (freshly cooked is best but tinned is OK).
Butter to grease pan
Maple syrup and cream to serve
In a large bowl, combine the flour, polenta, baking powder and caster sugar. Make a well in the centre and add the egg and egg yolk, buttermilk and melted butter. Whisk together until well combined.
Stir in one punnet of blueberries and the corn.
Brush a non-stick frying pan with melted butter over low-to-medium heat. Pour in about a ladleful of batter and cook until lightly browned underneath and air bubbles appear on the surface (3 minutes or so). Carefully turn the pancake and lightly brown the other side.
Slide onto a plate and keep warm while you repeat the process with the remaining batter. The pancakes should be about a centimetre thick.
Serve drizzled with maple syrup and/or cream and sprinkle over the remaining punnet of blueberries and some sweetcorn (optional).