Corn and Honey Pancakes

Corn and honey make a delicious combination in these quick pancakes

2 min read

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Corn and Honey Pancakes


  • 170 g plain flour (or even better wholemeal or wheat flour)
  • 15 g baking powder
  • 35 g sugar
  • 200 g sweet corn, cooked (or can of kernels)
  • 250 ml ‘blue-top’ milk
  • 30 g butter
  • 2 eggs
  • Runny honey to serve

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  1. Make a puree with half of the corn, strain and set aside.
  2. Mix together the flour with sugar and eggs.
  3. Add milk, the corn puree and the remaining corn. Mix well.
  4. Cook in batches on a greased hot plate or in a large pan.
  5. Cook until brown on one side and around edge; turn and brown the other side.
  6. Serve drizzled with your favourite honey or for a more savoury option, enjoy these pancakes (or ‘corncakes’ as they say in America) with crispy bacon, a poached egg and some chunky chutney.

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