Storecupboard corn pancakes

Ingredients

• 330 g a sweetcorn whole drained canned
• 2 medium eggs 
• 5 tbsp milk 
• 25 g butter melted
• 85 g self-raising flour 
• 2  spring onion finely chopped
• 4 tbsp unrefined sunflower oil for shallow frying
• 4  tomatoes cut in half
• 4 servings olive oil for drizzling
• 8  rashers bacon 
• 4 servings chilli sauce to serve 

Equipment

• frying pan
• knife
• whisk
• baking pan
• grill

Directions

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.
2. Drain and leave to cool while you whisk the eggs, milk and butter together.
3. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
4. Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper.
5. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 810 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
6. While the bacons crisping up, heat the sunflower oil in a large frying pan.
7. 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.