With Pancake Day on the horizon this March 5th and brunch on the brain I spontaneously came up with a delicious sweet corn pancake recipe.
For this recipe you will need:-
- 1 large mixing bowl
- A large frying pan
- 400g tinned sweetcorn
- Vegetable oil
- 90g self raising flour
- 2 eggs
- 50g Light Philadelphia
- Salt & pepper
- Cajun pepper
To start simply drain your sweetcorn and add to your mixing bowl with 2 large eggs, a large pinch of salt, pepper, cajun pepper, paprika and parsley. Add 90g of self raising flour with 50g of Light Philadelphia and slowly mix everything together with a wooden spoon.
This mixture will feel quite dense but don’t be afraid because these pancakes are supposed to be thick and filling.
Whilst mixing heat a large frying pan and add a touch of vegetable oil. Once hot you can scoop approximately 4 – 6 reasonably sized pancakes into your pan. I say between 4 and 6 because you can make these as you wish in pretty much all shapes and sizes!
Cook each pancake for approximately 3 minutes before flipping with a spatula, making sure they are a dark golden colour on each side. Assuming your frying pan isn’t quite big enough for each pancake, make sure to heat your oven to a low temperature, keeping your first batch of pancakes warm whilst the rest are still cooking.
These pancakes would be perfect with some thick slices of halloumi, a poached egg and even some chorizo if you fancy! Although, this morning I paired mine simply with some spinach and sweet chilli sauce.
These will also last a couple of days after cooking and can easily be reheated. Perfect for a simple mid week lunch!