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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 200 g plain flour
  • 2 tsps baking powder
  • ½ tsp mild chilli powder
  • 3 eggs, beaten
  • 100 ml milk
  • 300 g tinned sweetcorn
  • ½ bunch spring onions
  • 1 tbsp coriander, chives, basil or parsley, chopped
  • flaked sea salt
  • olive oil
Sweetcorn and Spring Onion Pancakes Sweetcorn and Spring Onion Pancakes
Sweetcorn and Spring Onion Pancakes

This is ideal when you crave something savoury and substantial for brunch right the way through to a midnight snack!

As you'll see in the video below, I'm making them with my teenage son. This is a great recipe to get children involved with the cooking, so eventually you can be let off the hook and they can take over your kitchen every so often.

Serve with a dollop of sauce such as sweet chilli, ketchup, mayonnaise or salsa. Guacamole, fried halloumi or bacon are also really tasty on the side.


  1. Beat together the flour, baking powder, chilli powder, eggs and milk until you have a smooth batter.
  2. Stir in the sweetcorn, onion, herbs, and season with a good pinch of salt.
  3. Heat a glug of oil in a non-stick pancake pan or frying pan to just cover the surface. Dollop spoonfuls of the batter in the pan and cook as many as will fir comfortably for a couple of minutes until the bases are golden.
  4. Carefully turn over and cook for a further couple of minutes, again until the bases are golden.
  5. Keep warm while you continue with the remaining batter, adding more oil if required.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Sweetcorn and Spring Onion Pancakes

This is ideal when you crave something savoury and substantial for brunch right the way through to a midnight snack!

As you'll see in the video below, I'm making them with my teenage son. This is a great recipe to get children involved with the cooking, so eventually you can be let off the hook and they can take over your kitchen every so often.

Serve with a dollop of sauce such as sweet chilli, ketchup, mayonnaise or salsa. Guacamole, fried halloumi or bacon are also really tasty on the side.

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 200 g plain flour
  • 2 tsps baking powder
  • ½ tsp mild chilli powder
  • 3 eggs, beaten
  • 100 ml milk
  • 300 g tinned sweetcorn
  • ½ bunch spring onions
  • 1 tbsp coriander, chives, basil or parsley, chopped
  • flaked sea salt
  • olive oil
  1. Beat together the flour, baking powder, chilli powder, eggs and milk until you have a smooth batter.
  2. Stir in the sweetcorn, onion, herbs, and season with a good pinch of salt.
  3. Heat a glug of oil in a non-stick pancake pan or frying pan to just cover the surface. Dollop spoonfuls of the batter in the pan and cook as many as will fir comfortably for a couple of minutes until the bases are golden.
  4. Carefully turn over and cook for a further couple of minutes, again until the bases are golden.
  5. Keep warm while you continue with the remaining batter, adding more oil if required.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.