Sweetcorn And Cheese Pancakes
These delightful corn pancakes are packed with flavor and perfect for a cozy weekend breakfast or brunch. The combination of sweetcorn, spring onions, red chili, and smoked cheese creates a harmonious balance of sweet, savory, and slightly spicy notes in each fluffy pancake. Easy to whip up, they make a satisfying meal when served with crispy bacon and eggs. Treat yourself to a stack of these savory goodies and start your day off right!
— Constant Cookbook
Ingredients
- 225g plain flour
- 21/2 tsp baking powder
- 50g instant semolina
- 1 tsp salt
- 250ml milk
- 3 medium eggs,beaten
- 75g butter
- 195g can sweetcorn
- 4 spring onions,chopped
- 1/2 red chilli,chopped and de-seeded
- 75g smoked cheese,grated
Instructions
- melt 50g of butter.sift the plain flour,baking powder,semolina and salt into a large bowl.make a well in the centre,add the milk and beaten egg and the melted butter and whisk until smooth.
- add the sweetcorn,spring onions,red chilli and smoked cheese.beat until smooth.
- heat the remaining butter in a large,solid frying pan.drop the batter into the pan 2 tbsp at a time,leaving a gap so they can spread.cook until bubbles appear on the surface and they are golden,about 1-2 minutes.turn them over and cook on the other side,thenkeep them warm while you cook the remainder adding more butter when needed.
- serve with bacon and egg.
Yield
Serves 4
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