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Sweetcorn pancakes


These are great fun to make with the kids.

Preparation time: 15 minutes

Cooking time: 5 minutes


Serves: 4 people

  • 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
    for frying
For the Tomato Sauce
  • 2 tins Chopped Tomatoes
  • 4 cloves Garlic
  • 4 tbsp Olive Oil
  • 1 handfull SuperValu Fresh Basil
    roughly chopped
  • 2 tbsp SuperValu Tomato Purée


  1. Put the flour and milk in a mixing bowl, then crack in the egg and whisk until you make a smooth batter.
  2. Blitz the sweetcorn and feta in a blender, then add to the batter and whisk to combine.
  3. 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.
  4. 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.

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