Savoury sweetcorn and cheese pancakes

    15 min

    My family always ask for this on the weekends for a late hearty breakfast with some crispy bacon or prepare in advance and keep in the fridge to use as a quick snack when the kids come in from school or even as a midweek main meal with some steamed broccoli and a salad.

    3 people made this

    Serves: 8 

    • 250g plain flour
    • 4 eggs
    • 500ml milk
    • pinch of salt
    • 50g butter, melted
    • 300g tinned sweetcorn
    • grated cheese

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Sieve flour and salt into a bowl, make a well in the centre and add the eggs and milk a little at a time until mixture forms a smooth batter. Strain the sweetcorn and add to the batter along with the melted butter.
    2. Cook the pancake as normal until golden brown on one side, flip over and continue cooking until other side is golden brown
    3. Just before serving, sprinkle a generous heap of grated cheese on one half of the pancake and fold over. Serve hot.

    Make ahead

    If making mixture ahead, add the sweetcorn and melted butter just before cooking. Finely chopped peppers, onions or tomatoes can be added to make this recipe more substantial if wished.

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    Reviews in English (1)


    Quick, filling breakfast. Made a nice change from a normal fry up or toast.  -  19 Mar 2011