Storecupboard corn pancakes

Storecupboard corn pancakes

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(13 ratings)

By

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 4

These easy-to-make pancakes are great for a late or weekend breakfast, or even an after school snack

Nutrition and extra info

Nutrition info

Nutrition

kcalories
309
protein
7g
carbs
26g
fat
20g
saturates
6g
fibre
2g
sugar
0g
salt
0.43g

Ingredients

  • a whole corn on the cob or a 330g can of sweetcorn, drained
  • 2 medium eggs
  • 5 tbsp milk
  • 25g butter, melted
  • 85g self-raising flour
  • 2 spring onions, finely chopped
  • 4 tbsp sunflower oil, for shallow frying

To serve

  • 4 tomatoes, cut in half
  • olive oil, for drizzling
  • 8 rashers good quality bacon, streaky or back
  • chilli sauce to serve

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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. Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
  3. While the bacon’s crisping up, 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.

Recipe from Good Food magazine, September 2003

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Comments

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davect's picture
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These were very tasty. I'll definitely be making these again.

babsfazekas's picture
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These are very easy to throw together in the morning and taste great. I did add a pinch of chilli flakes, will try different herbs/spices/cheese next time. The bacon and tomato pairing was OK, but I might try serving it with other things, like poached eggs or sour cream. Corn pancakes seem to be a bit of a thing in cafes at the moment, will investigate what they pair them with.

yorkshirejen's picture
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I come back to this recipe time and time again, a real standby. I do agree with the other reviews about lack of seasoning though, and often put in heaps of black pepper or chili/smoked paprika. Also works well with cubes of feta stirred through the batter before cooking.

ljkwljkw's picture
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Very tasty

Mix looked very watery but fried well and puffed to roughtly double size. Made about 10 good sized fritters.

I echo the comments - a few chilli flakes helped (I added these), or serve with chilli jam/salsa

rachelulu's picture

Perfect lunch idea for little people. My two year old and 11 month old cannot get enough!

jane911's picture
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I make these all the time. A few chili flakes is a nice addition to make a change.

lorindapike's picture
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These are really good - tried the suggestion of a bit of broccoli. A hit with hubby...he likes them just as a snack.

musling's picture
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Really nice - could need a bit of kick i.e. chilli - will add that next time...

yummybrittany's picture

These sound great, Ideal as a side to a Mexican meal I think, one for the future !

rosa85's picture

These were great, i didn't bother with the bacon or anything, just had the corn cakes. I added turmeric and chilli powder and they were great as a light supper with chilli sauce and salad. I'll be making these again and again

janedalebeaumont's picture

These are lovely i add finely chopped chilli and fresh coriander,also sea salt and pepper, but they are not really a pancake , more of a fritter, so easy to invent your own .

doubledeckergal's picture

Very yummy and easy to make, on the table within 15 mins of starting, including filling dishwasher, definitely a go to again, brilliant thank you :)

heather2908's picture
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Delicious, and so simple. Very easy to make! I made several small ones rather than 8 large ones.

candia_grasso's picture
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Lovely. Instead of making eight large pancakes I made 24 small ones. I ate them alone without bacon nor tomatoes. Lovely as finger food for parties etc..

shirleen's picture

These are very bland, I would add some paprika, and seasoning I can't believe no seasoning is added to the recipe!
Also for little ones this is fab with some cooked chopped broccoli added!

shar215's picture

All the family loved them very tasty

maiyanis's picture
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Just made these and my 4 year old and 11 month old ate most of them. They were devine. I did not have spring onion, so i added 1 tablespoon of very finely chopped onion. They were devine

dinnerlady's picture

A welcome change from those everlasting breakfast cereals. The egg makes it a nutritious breakfast for my egg phobic son (apparently egg in pancake is OK! - he's a teenager, by the way, not a toddler, sad isn't it). I mix the batter and sweetcorn (frozen, very lightly cooked) the night before and leave it in the fridge overnight, and I substitute some wholewheat SR flour or the white. The teenager and the 12-year old like this so much they don't even notice that I don't bother with the bacon.

tweetypie's picture

These went down an absolute storm with my family, they're extremely quick to make and, so are great for a quick meal when everyones starving after school!!!! We have them, as suggested, with crispy bacon and grilled tomatoes - can't beat it!!

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