About this recipe:This is a fabulously easy pancake recipe with just a handful of ingredients. The cream style sweetcorn adds a lovely flavour. You can add chopped fresh herbs to the pancake batter, if desired.
1 (375g) tin cream style corn
125g self raising flour
butter for frying
cherry tomatoes and fresh basil leaves to garnish
Prep:5min › Cook:5min › Ready in:10min
Mix creamed corn, flour and egg together until well combined.
Heat a saucepan on medium heat and melt butter in pan. Ladle in mixture and wait until bubbles appear on top, then flip to cook the other side.
Serve each cake topped with chopped cherry tomatoes and two basil leaves.
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