Fridge Friend Recipes
Sweetcorn, Red Pepper and Cheese Savoury Pancakes recipe
Light, golden savoury pancakes packed with sweetcorn and red pepper, then folded with melted cheese for a comforting brunch or light lunch. They’re quick to make and ideal served warm straight from the pan.
25 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 300ml Milk
- 120g Sweetcorn
- 1 Red Pepper
- 100g Cheese
- 15g Margarine
- 1 tsp Salt
- 1/2 tsp Black pepper
- 120g Plain flour
| Nutrition | Per serving |
|---|---|
| Calories | 663 kcal |
| Protein | 26 g |
| Carbohydrates | 70 g |
| Fat | 29 g |
| Saturated fat | 14 g |
| Fibre | 4.5 g |
| Sugar | 10 g |
| Sodium | 1660 mg |
Why this works
A filling, energy-dense savoury pancake meal with good protein and some vegetables, but relatively high in salt, saturated fat and refined carbohydrate.
Good protein from eggs, milk and cheese. This dish provides a useful amount of protein per serving, supporting satiety and muscle maintenance.
Micronutrients from vegetables and dairy. Sweetcorn and red pepper contribute vitamin C and carotenoids, while milk and cheese add calcium.
High sodium from added salt and cheese. One teaspoon of salt in the recipe makes the dish notably high in sodium per serving, which may be a concern for blood pressure.
Method
- Whisk the eggs and milk together in a bowl, then season lightly with salt and black pepper.
- Stir in the sweetcorn, finely diced red pepper, cheese and enough plain flour to make a smooth, pourable batter.
- Melt a little margarine in a non-stick frying pan over medium heat.
- Pour in a ladleful of batter and swirl to form a thin pancake. Cook for 1-2 minutes until the base is set and lightly golden.
- Flip carefully and cook the other side for 1 minute more. Repeat with the remaining batter, adding a little more margarine between pancakes if needed.
- Serve warm, folded or rolled, with extra cheese on top if liked.
Prefer the classic version? Pepper and Sweetcorn Pancakes
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