An easy savoury pancake recipe perfect for Shrove Tuesday, Pancake Day, or any day! Sweetcorn pancakes topped with tomato Piquanté Pepper salsa & bacon.
For the sweetcorn pancakes
150 g self-rising flour
1 free-range egg
150 ml full cream milk
Salt and freshly ground black pepper
½ can 200g sweetcorn kernels
50 g PEPPADEW® Sweet Piquanté Peppers Hot Slices or Mild Chopped
1 tbsp vegetable oil
For the tomato Piquanté Pepper salsa
50 g PEPPADEW® Sweet Piquanté Peppers Hot slices or Mild Chopped
2 tomatoes, skin and seeds removed, chopped
6 coriander sprigs, leaves only, chopped
½ green chili, very finely chopped (optional)
6 small spring onions, finely chopped
1 lime, juice and zest
1 teaspoon brown sugar
Pinch sea salt & freshly ground black pepper
- For the sweetcorn pancakes, place the flour in a mixing bowl, then whisk in the egg and half of the milk to form a thick batter. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn and PEPPADEW® Sweet Piquanté Peppers Hot Slices or Mild Chopped.
- Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
- For the tomato chili salsa, mix the tomatoes, PEPPADEW® Sweet Piquanté Peppers Hot Slices or Mild Chopped, coriander, chili, sugar, finely sliced spring onion, lime juice and zest and salt until well combined. Season to taste with freshly ground black pepper.
- To serve, place one of the sweetcorn pancakes onto each plate, and top with a spoonful of the tomato PEPPADEW® Sweet Piquanté Pepper salsa. Finish with tumbled crispy bacon, or a rocket leaf salad for vegetarian.