These are great fun to make with the kids.
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Serves: 4 people
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1 large Eggs
240 ml Milk
120 g Self-Raising Flour
30 g SuperValu Feta Cheese
85 g Sweetcorn
drained and rinsed
0 - Unsalted Butter
- Put the flour and milk in a mixing bowl, then crack in the egg and whisk until you make a smooth batter.
- Blitz the sweetcorn and feta in a blender, then add to the batter and whisk to combine.
- Put a frying pan on a medium to high heat and add a knob of butter. Once your pan is hot and the butter has melted, put a couple dessertspoons of the batter in the pan. Cook until little bubbles start to show on top of the pancakes, then use a fish slice to flip them over and cook for a further 1 to 2 minutes, until golden.
- Serve warm with the homemade tomato sauce.
Busy parent tip:
The batter can be made in advance and stored in the fridge for up to three days. This means you'll have time in the morning to make some yummy hassle-free pancakes for your child's packed lunch.