Pepper and Sweetcorn Pancakes recipe

Light savoury pancakes with sweetcorn folded through the batter and a peppery finish. They make a quick, comforting lunch or supper with a crisp edge and soft, fluffy middle.

25 min · Easy · British Jump to method

Pepper and Sweetcorn Pancakes

Ingredients

2 servings
  • 125g Plain Flour
  • 2 Eggs
  • 150ml Milk
  • 150g Sweetcorn
  • 1 Red Pepper
  • 1 tbsp Olive Oil
  • 15g Butter
  • 1 tsp Salt
  • 1 tsp Black Pepper
Nutrition Per serving
Calories 390 kcal
Protein 11.6 g
Carbohydrates 51.3 g
Fat 15.1 g
Saturated fat 5.3 g
Fibre 4.2 g
Sugar 7 g
Sodium 1280 mg

Why this works

Moderate-energy savoury pancakes with some protein and fibre, but fairly high in sodium and saturated fat.

Provides vitamin C and carotenoids. Red pepper contributes vitamin C and antioxidant carotenoids, supporting immune function and overall dietary variety.

Includes fibre from vegetables and maize. Sweetcorn and pepper add modest fibre, which can support digestion and help with fullness.

High in sodium. The added 1 tsp of salt makes this dish relatively high in sodium, which may not suit those monitoring blood pressure.

Method

  1. In a bowl, whisk together the plain flour and a little salt, then stir in the eggs and milk until you have a smooth batter.
  2. Season the batter with black pepper and fold in the sweetcorn and finely diced red pepper.
  3. Warm a little olive oil and butter in a frying pan over a medium heat.
  4. Pour in spoonfuls of batter to make small pancakes and cook for 2–3 minutes until bubbles appear on the surface.
  5. Turn the pancakes over and cook for another 1–2 minutes until golden and cooked through.
  6. Serve warm, with a final grind of black pepper if you like.
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