Sweetcorn Pancakes

These easy-to-make pancakes are great for a late or weekend breakfast.

Ingredients
Method

Ingredients

- 1 can Green Giant Sweetcorn
- 2 medium Eggs
- 5 Tbs Milk
- 25 g Butter (melted)
- 85 g Self raising flour
- 2 Spring onions (finely chopped)
- Sunflower oil (for shallow frying)

Method

1

First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.

2

Heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

Comments & Ratings

More Green Giant recipes

	1 can	Green Giant Sweetcorn
	2 medium	Eggs
	5 Tbs	Milk
	25 g	Butter (melted)
	85 g	Self Raising Flour
	2	Spring Onions (finely chopped)
	0	Sunflower Oil (for shallow frying)

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Sweetcorn Pancakes

Ingredients

Method

1

2

Comments & Ratings