About this recipe:This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh sweetcorn, but good fresh sweetcorn is not always readily available, so I modified it to use tinned sweetcorn.
120g polenta (cornmeal)
60g plain flour
1 tablespoon caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (225g) tin sweetcorn, drained
50g grated Cheddar cheese
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Method Prep:10min › Cook:15min › Ready in:25min
Melt butter in a large nonstick frying pan and set aside to cool slightly.
In a medium mixing bowl, beat the eggs. Beat in the milk. Add the polenta, flour, sugar, baking powder and salt. Mix until just combined. Add sweetcorn, cheese and melted butter from pan and mix just until combined.
Heat the same pan over medium heat until hot. Drop batter by 4 tablespoons (60ml) onto the hot pan and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot.
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I made these with some finely chopped spring onions added to the batter. I used some mature Dutch cheese instead of the Cheddar.
Other than those tweaks I followed the recipe to the letter and the pancakes turned out to be nothing but delicious! Lovely fluffy, almost velvety texture and very tasty. I will make these again. Maybe I'll top them with a slice of pancetta or streaky bacon before I flip them over.
Jen,thanks for sharing this recipe. - 18 Oct 2015