Sweetcorn and Blueberry Pancakes

Preparation info
  • Makes

    6–8

    • Difficulty

      Easy

Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These fall into the American category of breakfast pancakes rather than what a New Zealander would call a pancake. They’re great served with bacon and avocado for breakfast, or with roast duck or chicken at dinner time.

Ingredients

  • 1 large corn cob, husk removed or 80 g (2 ½ oz) tin sweetcorn kernels, drained

Method

Hold corn cob vertically and firmly on a chopping board and run a knife downwards to cut the kernels from the cob. Be careful as you do this, as you don’t want the cob to fly off and to cut yourself. You will need 60-100 g (2-3 ½