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Sweetcorn, Feta and Spring Onion Pancakes

Deborah
Delicious savoury pancakes, full of flavour from the sweet corn, salty feta and spring onions.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Lunch, Main, Snack
Cuisine Greek
Servings 9 pancakes

Ingredients
  

  • 250g frozen sweetcorn defrosted in hot tap water, then drained (see Notes)
  • 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).

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.

 

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Keyword bacon, chilli sauce, chipotle hot sauce, honey, maple syrup, Pancake Day, savoury pancakes, Shrove Tuesday, sriracha, vegetarian