Corn Pancakes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

These little pancakes, knobbly with nuggets of juicy sweetcorn, are an autumnal favourite. I usually serve them with game – pheasant, or quail perhaps.


  • 275 g/10 oz sweetcorn, cooked off the cob
  • 65 g/


Chop the corn roughly. Sift the flour into a bowl and make a well in the centre. Beat together the egg and yolk and pour into the well. Pour in half the milk as well and stir, gradually drawing in the flour. Add the remaining milk and the cream and beat until smooth. Add the sweetcorn and season generously with nutmeg, salt and pepper.

Melt the butter or goose fat until just foaming in