Breakfast Corn Griddle Cakes Recipe

• 8 ounce Plain flour
• 1 1/2 tsp Baking pwdr
• 1/4 tsp Paprika
• 1/2 tsp Salt
• 6 ounce Fresh sweet corn kernels, cut from the cob
• 1 x Egg, beaten
• 4 fl ounce Lowfat milk
• 2 Tbsp. Melted butter

1. Sift the dry ingredients into a bowl.
2. Combine the corn, egg and lowfat milk, add in to the flour mix and mix well.
3. Then add in the butter.
4. Spoon onto a warm griddle, using 2 to 3 Tbsp.
5. of the mix for each cake.
6. Cook till bubbles show on the surface, then turn the cakes over and cook the other sides till golden.
7. Serve with crisp rashers of bacon and maple syrup.

flour, baking pwdr, paprika, salt, fresh sweet corn kernels, egg, milk, butter

Taken from cookeatshare.com/recipes/breakfast-corn-griddle-cakes-91912 (may not work)