Sweetcorn pancakes

I love the freedom of the weekends, get up when you want, do what you want, sit around in your undies, oh wait, I have a kid, that doesn’t happen any more. Like everyone I love my weekends. However I do sometimes find that without the structure of work, I don’t drink as much water or eat as much fruit and veg during the day.

This simple recipe for sweet corn pancakes will excite the taste buds, bring a bit of variety to lunch and help lift your veggie intake, but without taking out all the fun. They are also very kid friendly, though my two year old seem to enjoy licking the sour cream off more than eating the actual pancake.

Prep time: 5 minutes
Cooking time: 5-10 minutes

Ingredients – makes about 5 pancakes

Sweetcorn Pancake
• 1 420g can of creamed sweetcorn
• 125g plain flour (trade up to wholemeal flour for a nuttier flavour)
• 1 tsp. baking powder
• 1 large egg
• ¼ cup milk
• 2 spring onions – finely chopped

To serve on top
• 5 rashers of quality smoked bacon – obviously skip this if your vegetarian
• 1 avocado – peeled and sliced
• Baby spinach leaves or baby beetroot leaves
• 1 small chilli – finely sliced
• Sour cream

Directions
1. Beat the egg in a large bowl, add the flour, baking powder and a little salt and pepper to season. If you find you have something that resembles dough rather than a batter add a tablespoon or two of water.
2. Stir in the creamed corn and the spring onion, you can also add sliced chilli at this point if you’re a fan of the heat.
3. You should have a thick batter that is pourable, if not, add a little more milk
4. Allow the batter to rest in the fridge for 20 minutes.
5. Heat a tablespoon of oil in a frying pan.
6. Spoon approximately 1 ladle of the batter per pancake

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.