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Sweetcorn pancakes are a delightful twist on a classic breakfast favorite, blending the natural sweetness of corn with fluffy, golden pancakes.
This recipe is appealing because it combines simple, accessible ingredients for a comforting yet nutritious meal.
Rich in protein from eggs and good fats from butter and sunflower oil, it offers balanced energy to start the day or fuel a snack time.
The addition of spring onions adds fresh flavor and fiber, while the tomatoes and bacon on the side provide satisfying texture contrasts.
These pancakes are easy to make, quick to cook, and versatile — ideal for busy mornings, weekend brunches, or after-school treats.
With a prep and cook time under 40 minutes, they fit perfectly into everyday routines without sacrificing flavor or nutrition.
Plus, they can be adapted for a lighter version by using less oil or swapping bacon for vegetarian alternatives.
Must-Have Tools for Perfect Results
Large Sharp Knife
Essential for slicing fresh corn kernels cleanly from the cob, this knife ensures precision and safety, making prep quicker and easier for all your kitchen tasks.
Whisk
A sturdy whisk is key to blending eggs, milk, butter, and flour smoothly, ensuring your pancake batter is lump-free and airy for the perfect fluffy texture.
Large Frying Pan
This pan offers even heat distribution needed to cook pancakes evenly, achieving that golden, puffed-up exterior without burning.
Grill or Broiler
Ideal for crisping bacon and softening tomatoes simultaneously, this tool delivers the perfect finishing touch with a deliciously caramelized surface.
Kitchen Paper (Paper Towels)
Perfect for draining excess oil from cooked pancakes, this simple tool helps keep the pancakes light and not greasy.
Sweet Corn Pancakes
Equipment
- 1 Large sharp knife
- 1 Whisk
- 1 Large Frying Pan
- 1 Grill or broiler
- Kitchen paper (for draining)
Ingredients
- 1 whole corn cob or 330g canned sweetcorn, drained
- 2 medium eggs
- 5 tablespoons milk
- 25 grams butter melted
- 85 grams self-raising flour
- 2 spring onions finely chopped
- 4 tablespoons sunflower oil for frying
To Serve:
- 4 tomatoes halved
- Olive oil for drizzling
- Salt and freshly ground black pepper
- 8 rashers good-quality bacon streaky or back
- Chilli sauce optional
Instructions
- Prepare the Corn: If using fresh corn, start by removing the husk and carefully slicing the kernels off the cob with a sharp knife. Boil the kernels in lightly salted water for about 5 minutes until tender. Drain and set aside to cool. If using canned sweetcorn, simply drain it well.
- Make the Batter: In a large mixing bowl, whisk together the eggs, milk, and melted butter until combined. Gradually sift in the self-raising flour with a pinch of salt, whisking continuously to form a smooth batter. Gently fold in the cooled corn kernels and finely chopped spring onions.
- Roast the Tomatoes and Bacon: Preheat your grill to high. Arrange the halved tomatoes cut-side up on a baking tray, drizzle with olive oil, and season with salt and pepper. Lay the bacon rashers alongside the tomatoes in a single layer. Grill for 8–10 minutes, turning the bacon halfway through cooking, until the bacon is crispy and the tomatoes are softened.
- Cook the Pancakes: Heat the sunflower oil in a large frying pan over medium heat. Spoon generous dollops of batter into the pan (about 4 spoonfuls at a time), spreading slightly. Cook each pancake for 1-2 minutes on each side, or until puffed and golden brown. Transfer cooked pancakes to a plate lined with kitchen paper to absorb any excess oil. Repeat with remaining batter.
- Serve and Enjoy: Serve the warm sweetcorn pancakes alongside the crispy bacon and roasted tomatoes. Add a drizzle of chilli sauce if you like a bit of heat. Enjoy your tasty and satisfying meal!
Notes
- For extra fluffiness, avoid over-mixing the batter once the flour is added.
- Fresh corn adds a natural sweetness and texture, but canned corn works well and saves time.
- Adjust the frying oil amount as needed to keep pancakes from sticking without becoming greasy.
- Grill the bacon and tomatoes carefully to avoid burning; turn bacon rashers midway for even crispness.
- Leftover pancakes can be refrigerated and gently reheated in a pan or microwave.
Chef’s Secrets for Perfect Pancakes
Achieving fluffy, flavorful sweetcorn pancakes starts with properly preparing your batter.
Whisking the eggs, milk, and melted butter thoroughly before adding the flour helps create a smooth, lump-free batter that yields a light texture.
Avoid over-mixing once the flour is incorporated to keep the pancakes tender rather than tough.
When cooking, ensure your frying pan is well-heated and lightly oiled so each pancake develops a golden crust without sticking.
Using fresh corn adds natural sweetness and a delightful texture, but canned corn is a great time-saver with reliable results.
For an extra flavor boost, consider gently sautéing the spring onions before adding them to the batter.
Lastly, don’t overcrowd the pan — cook in batches with enough space to flip pancakes easily.
Serving Suggestions That Delight Everyone
These sweetcorn pancakes pair wonderfully with a variety of accompaniments to suit any meal time.
Classic crispy bacon and grilled tomatoes offer a savory contrast, perfect for breakfast or brunch.
For a lighter, vegetarian option, serve alongside sautéed mushrooms or a fresh salad with a tangy vinaigrette.
Drizzling a bit of chilli sauce adds a spicy kick that complements the natural sweetness of the corn.
For a fun twist, try topping the pancakes with smashed avocado and a sprinkle of feta for a brunch-worthy treat.
These pancakes also work great as a base for smothering with sour cream and chopped herbs, making them versatile enough for lunch or an easy dinner.
Storage Tips to Keep Freshness
Sweetcorn pancakes are best enjoyed fresh, but leftovers can be stored safely for later meals.
Allow cooked pancakes to cool completely before stacking them with parchment paper in between to prevent sticking.
Store them in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat gently in a non-stick frying pan over low heat or in a toaster oven to maintain their crisp exterior.
Avoid microwaving as it can make them soggy.
If you want to freeze pancakes, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag for up to 1 month.
Thaw overnight in the fridge before reheating.
Frequently Asked Questions About Pancakes
Q1: Can I use frozen corn instead of fresh or canned?
Absolutely! Thaw frozen corn and pat dry before adding to the batter. It works well and retains a good texture.
Q2: How do I make these pancakes gluten-free?
Substitute self-raising flour with a gluten-free baking blend. Ensure it includes a raising agent for best results.
Q3: Can I prepare the batter ahead of time?
Yes, you can make the batter up to a few hours ahead. Keep it refrigerated and give it a gentle stir before cooking.
Q4: What’s the best oil for frying these pancakes?
Sunflower oil is recommended for its neutral flavor and high smoke point, but vegetable or light olive oil also works well.
Q5: How can I make this recipe vegetarian or vegan?
For vegetarian, simply omit the bacon. To make vegan pancakes, replace eggs with flax eggs and use plant-based milk and vegan butter.
This recipe is inspired by bbcgoodfood and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
