Sweetcorn and Cherry Tomato Pancakes

Name: Sweetcorn and Cherry Tomato Pancakes
Yield: Makes about 15 pancakes
Ingredients: salt and pepper; 12 cherry tomatoes, quartered or roughly chopped; 2 spring onions, thinly sliced; 2 tbsp finely chopped fresh basil leaves; 100 g/3½ oz tinned sweetcorn; 3 spring onions, finely chopped; 2 tbsp sunflower oil; 2 tbsp olive oil; 1 tsp baking powder; 175 g/6 oz self-raising flour; 1 tsp white wine vinegar; 150 ml/5 fl oz whole milk; 75 g/3 oz Italian hard cheese or dairy-free cheese, grated; 2 large eggs; 6 cherry tomatoes, finely chopped; 1 tbsp sun-dried tomato paste

Preparation info

Makes about
15
pancakes

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

As a nod to my popular sweetcorn fritter recipes, I’ve included these savoury pancakes, which are just as delicious. Top with homemade salsa for some added oomph.

Ingredients

Pancakes

175 g/6 oz self-raising flour
1 tsp baking powder

Snack
Cake
Vegetarian

Method

Whisk the flour, baking powder, eggs and milk together in a large bowl until you have a smooth batter. Add all the remaining ingredients (except the oil), season lightly with salt and pepper and mix well.

Heat the sunflower oil in a frying pan over a medium heat, add heaped spoonfuls of the batter mixture, fry for 2 minutes, then flip over and cook on the other side for 2 minutes until