Duck and Sweetcorn Herbed Pancakes

Basic Recipe 73

Preparation info

  • Makes 11 × 20 cm pancakes and filling for


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Herbed Pancakes

  • 275 g plain flour, sifted and seasoned
  • 2 Whole free-range eggs
  • 600 ml


Prepare the pancakes in advance: Place the flour in a food processor, add the eggs, milk and 45 ml. olive oil and blend to a smooth batter. Pass the batter through a fine sieve and refrigerate for 1 hour before using. Stir through the sliced chives just before cooking the pancakes. Heat