Sweetcorn pancakes
- Sabrina Ghayour
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Makes 12
Easy
Total time: 25 mins
A star rating of 4.7 out of 5.9 ratingsRate
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Take a look at these savoury pancakes, made with sweetcorn, salty feta and spring onion. They're quick, easy and packed with flavour, and the addition of bacon and maple syrup gives these pancakes an extra touch of luxury.
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Sabrina Ghayour is a British-Iranian chef, food writer and author. Take a look at her savoury pancakes, made with sweetcorn, feta and spring onion.
Try these sweetcorn pancakes, then check out our American pancakes, savoury pancakes, potato pancakes, baked pancakes and more delicious pancake recipes.
Ingredients
Nutrition
-
2 corn on the cob
kernels removed
-
3 spring onions
thinly sliced
-
150g feta
crumbled
-
1/2 a bunch coriander
roughly chopped
-
2 eggs
medium
-
100ml milk
-
60g plain flour
-
1 tsp baking powder
-
1 tsp dried chilli flakes
optional
-
oil
for frying
TO SERVE
- maple syrup, honey or chilli sauce
- bacon
Nutrition: per serving
- kcal89
- fat4.7g
- saturates2.2g
- carbs6.5g
- sugars1.2g
- fibre1.3g
- protein4.6g
- salt0.45g
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Method
-
step 1
Mix the corn, spring onions, feta, coriander, eggs, milk, flour, baking powder and chilli (if using) in a bowl and season with salt and pepper.
-
step 2
Heat a large frying pan over a medium heat with a splash of oil and spoon heaped tbsps of mixture into the pan. Fry in batches for 2-3 minutes on each side until golden brown. Keep warm in a low oven while you cook the rest of the pancakes.
-
step 3
Add a drizzle of honey, maple syrup or chilli sauce and serve with bacon.
Check out more of our best brunch recipes
Authors
Sabrina Ghayour
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A star rating of 4.7 out of 5.9 ratings
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