A cheese and sweetcorn version of the pea and parmesan pancakes.

Serves 2.5 (Daddy’s home!)

100g self raising flour

150 ml whole milk

1 egg

A couple of handfuls of grated strong cheddar

1 small tin sweetcorn, most of the liquid drained out

Strangely, this makes a lot more than the eight that the pea and parmesan mixture makes – I think the extra liquid from the sweetcorn and extra cheese explains it.

Combine all the ingredients and pop dessert spoons of the mixture in a hot pan that’s been greased with a smigeon of butter. They need a couple of minutes on each side till they’re golden and feel firm under a spatula – you don’t want uncooked batter in the middle, so wait till they feel a little springy under pressure.

Also lovely with a thinly sliced leek that’s been sauted in butter in place of the sweetcorn.