Sweetcorn Pancakes

These savoury pancakes are delicious with crispy bacon and cooked bananas. Ideal for breakfast or brunch.


115g (4 oz) self raising flour

1 egg

125ml (¼ pint) milk

Small can of sweetcorn, drained

2 tbsp chopped parsley

Salt and black pepper

Olive oil

To Serve

Crispy bacon rashers

4 barely ripe bananas

25g (1 oz) butter



Serves 4


1. Place the flour in a basin; make a well in the centre. Add the egg and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Mix in the sweet corn, parsley and seasoning.

2. Wipe the Simmering Plate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the Simmering Plate, when bubbles rise to the surface, turn over and cook the other side.

3. Grill the bacon at the top of the Roasting Oven and sauté the bananas in the butter until heated through. Serve the pancakes with crisp grilled bacon, topped with banana and garnished with chives.

Notes - Conventional cooking: Cook the pancakes in a little oil in a frying pan. Grill the bacon.

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