Sweet corn and spring onion pancakes

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Sweet corn and spring onion pancakes
Sweet corn and spring onion pancakes
  • Makes: 8 small-medium pancakes

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Sweet corn and spring onion pancakes are quick and easy to make and go so well with spicy sriracha sauce. Have them on their own, for brunch or as a side dish, or even roll them up with leftovers. These savoury pancakes are so easy to make in just 20 minutes, with miso paste and fresh chilli to really bring flavour. It's a fantastic way to eat more veg, and so tasty.


For the pancakes:
  • 150g plain flour
  • 1 heaped tbsp white miso paste
  • 1tsp caster sugar
  • 3-5tbsp vegetable oil
  • 150g spring onions, trimmed and roughly shredded
  • 3 sweet corn cobs, corn sliced off
  • 1-6 (to taste) red chillies, sliced
  • Handful coriander, chopped
  • soy sauce, to serve
  • sriracha chilli sauce, to serve


  1. Whisk the flour, miso paste and sugar with a pinch of salt and 300ml ice-cold water until just combined.

  2. Heat a little oil in a pancake pan and add a ladleful of the mixture. After 30 secs, add a little spring onion, sweet corn and chilli. Flip over once itís browned, and cook for another min. Make 1 or 2 at a time.

  3. Serve with fresh coriander, soy sauce and chilli sauce.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 141(kcal)
  • Fat 5.0g
  • Saturates 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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