I’ve been making these for years!! Such a great way to get veg into the kids. So convenient that you can just grab a can of sweetcorn and blend it up in a flash! This recipe makes 12 small pancakes that are easy to whip up and freeze beautifully for busy mornings, just remember to defrost them when you need them.
Why Kids Love These Pancakes
- Cheesy Flavour: Kids adore the melty, cheesy taste.
- Soft Texture: Blending the sweetcorn creates a smooth batter that’s easy to eat.
- Finger-Friendly: Perfect for little hands to grab and munch on!
Freezing and Storing Tips
These pancakes freeze wonderfully, making them a lifesaver for busy mornings or school lunches.
- Cool Completely: Let the pancakes cool before freezing.
- Freeze Flat: Lay them in a single layer on a baking tray and freeze until solid.
- Store: Transfer the frozen pancakes to a labelled freezer bag.
- Reheat: Defrost overnight in the fridge and pack them straight into a lunchbox, or warm them in a pan or microwave for a quick snack.
Serving Ideas
These Sweetcorn and Cheese Pancakes are versatile!
- Pair them with a dollop of sour cream or ketchup for dipping.
- Serve alongside scrambled eggs for a hearty breakfast.
- Add them as a fun side to soups or stews.
Tips for Success
- Adjust the Flour: Start with 50g of self-raising flour, adding a little more if the batter feels too runny.
- Get Creative: Swap cheddar for mozzarella or add a pinch of paprika for a flavour twist.
- Non-Stick Pan: Use a good non-stick frying pan to make flipping pancakes easier.
These Sweetcorn and Cheese Pancakes are a delightful combination of sweet and savoury, making them a perfect choice for picky eaters. Quick, tasty, and freezer-friendly—they’re bound to become a staple in your kitchen.
Sweetcorn and Cheese Pancakes 🌽🧀
Looking for a quick, kid-approved recipe that’s perfect for lunchboxes, snacks, or even a light meal? These Sweetcorn and Cheese Pancakes are just the thing! With their golden, cheesy goodness and a hint of sweetness from the sweetcorn, they’re a guaranteed hit with kids (and adults too!).
Ingredients
- 250 g tinned sweetcorn drained
- 2 eggs
- 50 g grated cheddar cheese
- 50-70 g self-raising flour (about 3 heaped tablespoons)
- 20 g melted butter
Instructions
- Blend the sweetcorn and eggs:In a blender or food processor, blend the drained sweetcorn and eggs until smooth.
- Mix the batter:Transfer the sweetcorn mixture to a bowl. Stir in the grated cheddar and self-raising flour until well combined. Finally, mix in the melted butter to create a thick batter.
- Prepare the pan:Heat a frying pan over medium-high heat. Lightly oil the pan—wiping it with a paper towel for an even coating works well (exercise caution while doing this!).
- Cook the pancakes:Use a spoon or a mini ice cream scoop to portion the batter into the pan. Fry each pancake for a few minutes on each side until golden brown and cooked through.
- Serve and enjoy:Serve warm as a snack, side dish, or even breakfast!
Tried this recipe?Let us know how it was!
