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Storecupboard corn pancakes

Sweetcorn pancakes

A star rating of 4.8 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Serves 4

These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

low insalt0.43g


  • a whole corn on the cob or a 330g can of sweetcorn , drained
  • 2medium 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
  • 8rashers good quality bacon , streaky or back
  • chilli sauce to serve


  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.8 out of 5.22 ratings

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