Sweetcorn pancakes are such a hit in our household they make it onto the meal plan every week. I serve them with mozzarella or feta, salad such as tomatoes and pepper sticks and sometimes bacon (I choose the bacon without the nitrates). They are also great for packed lunches the next day. I warm in the microwave and wrap in tin foil. They are probably coldish by the time lunch comes around but the children don’t seem to care!
- 120g Wholemeal Flour
- 1 tsp bicarb of soda
- 1 tsp baking powder
- 1 large egg
- 1 small can sweetcorn in water, drained.
- 1 carton buttermilk
- Sieve the flour, bicarb of soda and baking powder. Tip any of the flour roughage in at the end that hasn’t gone through the sieve.
- Make a well in the centre and add in the egg, buttermilk and sweetcorn.
- Stir until everything is combined. Leave to stand for a few minutes if you can as this will make the pancakes more fluffy.
- Add 1 tsp olive oil to a frying pan over a medium heat. Place one ladle of pancake mixture into the pan. I can cook 3 pancakes at a time in my frying pan and the mixture will make 6-8 depending on how big you make them.
- Cook for 2- 3 minutes until golden underneath. Flip carefully and do the other side.
- Make the rest of the pancakes adding more oil to the pan as necessary.