Sweetcorn Pancakes with Roasted Tomatoes

Sweetcorn Pancakes with Roasted Tomatoes

Print page save to MyEats

To serve – 4

Preparation time – 5 minutes
Cooking time – 25 minutes

A lovely, light lunch or brunch dish. Ring the changes with different roast vegetables.


250 g/9 oz plain flour 2 tsp baking powder 2 large eggs, beaten 300 ml/10 ½ fl oz milk 2 tbsp butter 200 g/7 oz tinned sweetcorn, drained 2 spring onions, finely chopped 1 tbsp olive oil 4 tomato vines Salad leaves to serve Salt & freshly ground black pepper


  1. Preheat the oven to 190’C/170’C Fan/375’F/Gas 5
  2. Mix the flour and baking powder in a bowl and make a well in the centre. Add the eggs and pour in the milk, then use a whisk to incorporate all of the flour from around the outside.
  3. Melt the butter in a small frying pan then whisk it into the batter with the sweetcorn and spring onions.
  4. Put the buttered frying pan back over a low heat.
  5. You will need a good tablespoon of batter for each pancake and you should be able to cook 4 pancakes at a time in the frying pan.
  6. Spoon the batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Flip the pancakes over with a spatula and cook the other side until golden brown and cooked through.
  7. Repeat until all the batter has been used, keeping the finished pancakes warm.
  8. While the pancakes are cooking, drizzle the tomatoes with oil and roast on their vines for 10 minutes.
  9. Season with salt and pepper.
  10. Serve the pancakes with the roast tomatoes and some fresh salad leaves.

Coming soon- Where to buy Wot Eat ingredients NEAR YOU.

CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).