Name: Sweetcorn and Blueberry Pancakes
Yield: Makes 6–8
Ingredients: 2 pinches salt; maple syrup or honey to serve; 40 g (2½ tablespoons) polenta; 150 g (5 oz) blueberries (if frozen, don’t thaw before adding to batter); 1 egg; 200 ml (7 fl oz) buttermilk or milk with a squeeze of lemon; 100 g (3½ oz) flour; ½ teaspoons baking powder; 1 large corn cob, husk removed or 80 g (2 ½ oz) tin sweetcorn kernels, drained; 2 tablespoons caster sugar; ½ teaspoon baking soda; 20 g butter, melted

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

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Sweetcorn and Blueberry Pancakes

Ingredients

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