I found this recipe for sweetcorn, feta and spring onion pancakes on the Olive magazine website when searching for savoury pancake recipes in preparation for Pancake Day (Shrove Tuesday). The stack of pancakes with the optional bacon within each layer looked really appetising and I decided this would be one of the recipes I'd try.
The end result is delicious savoury pancakes, full of flavour from the sweet corn, salty feta and spring onions. We decided to have the bacon and tried them with sriracha and with chipotle hot sauce. Although the chipotle hot sauce was good, especially over the bacon, we both decided our preference was the sriracha. If you have a sweet tooth, try honey or maple syrup!
These pancakes are delicious to enjoy for breakfast, brunch, a snack, or evening meal with a salad on the side...enjoy!!
Tips
- Sweetcorn - the original recipes asks for the kernels from 2 corn on the cob. I always have a bag of frozen sweetcorn in the freezer so decided to use it instead having googled to find out roughly how much grams of kernels of corn are on a cob!
- This sweetcorn, feta and spring onion pancakes recipe is easily adapted if you’re cooking for less or more people.
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How to make these Sweetcorn, Feta and Spring Onion Pancakes
Ingredients
- 250g frozen sweetcorn, defrosted in hot tap water, then drained (see Tips)
- 3 spring onions, thinly sliced
- 150g feta cheese, crumbled
- half a bunch of coriander, roughly chopped
- 2 eggs
- 100ml milk (I use semi-skimmed)
- 60g plain flour
- 1 tsp baking powder
- 1 tsp chilli flakes (optional)
- salt and freshly ground black pepper
- vegetable oil for frying
To serve (optional):
- maple syrup, honey, chilli sauce or chipotle hot sauce
- bacon
Instructions
- Heat the oven to the lowest setting.
- Mix the sweetcorn, spring onions, feta, coriander, eggs, milk, flour, baking powder and chilli flakes (if using) in a bowl and season with salt and pepper.
- Heat a large frying pan over a medium heat with a splash of oil and spoon heaped tablespoons of mixture into the pan. Fry in batches for 2 to 3 minutes on each side until golden brown. Keep warm in the oven while you cook the rest of the pancakes.
- Add a drizzle of maple syrup, honey, chilli sauce or chipotle hot sauce and serve with bacon (optional).
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Sweetcorn, Feta and Spring Onion Pancakes
Equipment
Ingredients
- 250 g (8.8 oz) frozen sweetcorn defrosted in hot tap water, then drained (see Notes)
- 3 spring onions thinly sliced
- 150 g (5.3 oz) feta cheese crumbled
- half a bunch of coriander roughly chopped
- 2 eggs
- 100 ml (0.4 cups) milk I use semi-skimmed
- 60 g (2.1 oz) plain flour
- 1 tsp baking powder
- 1 tsp chilli flakes optional
- salt and freshly ground black pepper
- vegetable oil for frying
To serve (optional):
- maple syrup, honey, chilli sauce or chipotle hot sauce
- bacon
Instructions
- Heat the oven to the lowest setting.
- Mix the sweetcorn, spring onions, feta, coriander, eggs, milk, flour, baking powder and chilli flakes (if using) in a bowl and season with salt and pepper.
- Heat a large frying pan over a medium heat with a splash of oil and spoon heaped tablespoons of mixture into the pan. Fry in batches for 2 to 3 minutes on each side until golden brown. Keep warm in the oven while you cook the rest of the pancakes.
- Add a drizzle of maple syrup, honey, chilli sauce or chipotle hot sauce and serve with bacon (optional).
Notes
- Sweetcorn - the original recipes asks for the kernels from 2 corn on the cob. I always have a bag of frozen sweetcorn in the freezer so decided to use it instead having googled to find out roughly how much grams of kernels of corn are on a cob!
- This sweetcorn, feta and spring onion pancakes recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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