Have you eaten pancakes today? If pancakes are ever on a menu I dive in. I love them with a simple squeeze of lemon and shaking of sugar to dripping with a melting nutella centre or savoury with goats cheese and tomatoes. Despite being Shrove Tuesday I haven’t actually eaten any today but I made these pancakes with sweetcorn in the mixture recently. I love how versatile pancake mixture is. You can add anything from mashed banana to crushed nuts and eat them with anything too. The possibilities are endless! So, the other day I thought I would make a pancake a little bit like a sweetcorn fritter or patty.
Takes 10 mins to prepare/ 15 to cook/ makes 2 large or 4 small pancakes
What you need:
50g wholewheat flour
A pinch of salt and pepper
A knob of butter
A few dollops of creme fraiche
Freshly ground nutmeg
What you need to do:
1. If you are using frozen sweetcorn cook it for 3 minutes in boiling water.
2. Beat the eggs in a large jug or bowl, add the milk, salt and pepper, a bit of freshly grated nutmeg and stir.
3. Add the flour and stir in well with a fork or a whisk, then add sweetcorn and stir them in well.
4. Put a knob of butter in a frying pan and warm on a medium heat. As it melts, swirl it around so the pan is covered in the butter.
5. Pour or ladle some of the mixture onto the pan. If the sweetcorn is in one pile in the middle gently push them with a fork to spread out more evenly. Cook the pancake for 2 minutes, turn over and cook for two minutes on the other side. Make sure both sides are lightly browned.
6. Remove the pancake once done and repeat with the rest of the mixture.
7. Serve the pancakes in a pile with a dollop of creme fraiche and a sprinkling of freshly grated nutmeg.
You might also like Coquina Squash Pancakes.