Speedy pancakes dotted with jewels of sweetcorn, fresh chillies and spring onions – a really more-ish snack.
The key to these sweetcorn pancakes is adding the sweetcorn, spring onions and chilli almost as soon as the pancakes start cooking. That way they have time to bake into the batter. They are delicious on their own, for brunch or as a snack. Wrap them up and eat them just with soy and sriracha sauce, or stack them with feta or crispy bacon. Alternatively, you can also have them as an accompaniment to a curry or a stir-fry dish. They’re so easy to make, and ready in just 20 minutes. Unlike our classic pancake recipe which contains milk and egg, this is completely vegan – the pancake batter is made with flour, miso paste and water.
Add some cooked peas to the pancakes at the same time as the sweetcorn. They look pretty and add more lovely texture.
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- For the pancakes:
- 150g plain flour
- 1 heaped tbsp white miso paste
- 1 tsp caster sugar
- 3-5 tbsp vegetable oil
- For the topping:
- 150g spring onions, trimmed and roughly shredded
- 260g tin sweetcorn, drained
- 1-6 (to taste) red chillies, sliced
- Handful coriander, chopped
- Soy sauce, to serve
- Sriracha chilli sauce, to serve