Sweetcorn Pancakes Recipe

sweetcorn pancakes

These sweetcorn pancakes, topped with crisp bacon, tomato and avocado, are not only packed with flavour, but a great way to get kids cooking.

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

  1. Preheat the oven to gas 1/2, 130°C, fan 110°C.
  2. Blitz the oats in a food processor for 30 seconds.
  3. Tip into a large bowl and mix in the baking powder.
  4. Blitz the spring onions, half the sweetcorn and the eggs in the food processor to combine.
  5. Mix into the oats  with the remaining sweetcorn, then gradually add the milk to loosen and create a thick batter.
  6. Heat 1 tsp oil in a nonstick frying pan and fry spoonfuls of the mixture (1 tbsp per pancake should make 12). 
  7. Cook in batches for 2 minutes each side, using 1 tsp oil for each batch.
  8. Put the cooked pancakes on a baking tray and put them in the oven to keep warm.
  9. Wipe out the pan and cook the bacon pieces for 3-4 minutes (no extra oil needed), until browned. 
  10. Meanwhile, halve the avocado, remove the stone and dice the flesh.
  11. Mix with the tomato in a bowl.
  12. To serve, lay 3 pancakes on each plate and top with the bacon strips, avocado and tomato.

  13. Tip: You’ll be left with just over half a pack of bacon medallions. Dice them, then fry with sliced mushrooms and serve on toast for a quick supper.

  14. Freezing and defrosting guidelines

  15. Freeze the cooked pancakes only. Allow to cool, then wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. 

Ingredients

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