Sweetcorn, Feta and Spring Onion Pancakes

By: Deborah

Delicious savoury pancakes, full of flavour from the sweet corn, salty feta and spring onions.

PREP: 20

COOK: 25

TOTAL: 45

Course: Breakfast, Brunch, Lunch, Main, Snack

Cuisine: Greek

Servings: 9 pancakes

250 g (8.8 oz) frozen sweetcorn defrosted in hot tap water, then drained (see Notes)
3 spring onions thinly sliced
150 g (5.3 oz) feta cheese crumbled
half a bunch of coriander roughly chopped
2 eggs
100 ml (0.4 cups) milk I use semi-skimmed
60 g (2.1 oz) plain flour
1 tsp baking powder
1 tsp chilli flakes optional
salt and freshly ground black pepper
vegetable oil for frying

Heat the oven to the lowest setting.
Mix the sweetcorn, spring onions, feta, coriander, eggs, milk, flour, baking powder and chilli flakes (if using) in a bowl and season with salt and pepper.
Heat a large frying pan over a medium heat with a splash of oil and spoon heaped tablespoons of mixture into the pan. Fry in batches for 2 to 3 minutes on each side until golden brown. Keep warm in the oven while you cook the rest of the pancakes.
Add a drizzle of maple syrup, honey, chilli sauce or chipotle hot sauce and serve with bacon (optional).

Sweetcorn - the original recipes asks for the kernels from 2 corn on the cob. I always have a bag of frozen sweetcorn in the freezer so decided to use it instead having googled to find out roughly how much grams of kernels of corn are on a cob!
This sweetcorn, feta and spring onion pancakes recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bacon, chilli sauce, chipotle hot sauce, honey, maple syrup, Pancake Day, savoury pancakes, Shrove Tuesday, sriracha, vegetarian

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