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Sweetcorn and Chilli Pancakes

by Jo Pratt from In the Mood for Food

Perfect for breakfast, brunch or a light lunch, these savoury pancakes are delicious served with bacon, avocado or another breakfast favourite of your choice.

From the book


Perfect for when you crave something savoury and substantial for breakfast right the way through to a midnight snack. It’s amazing what you can throw together when you really look around your kitchen.

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200g plain flour
2 tsp baking powder
½ tsp mild chilli powder
3 eggs, beaten
100ml milk
300g tin of sweetcorn, drained
4-6 spring onions, chopped, or ½ red onion, finely chopped
1 tbsp chopped coriander or parsley
sea salt and freshly ground black pepper
olive oil


Beat together the flour, baking powder, chilli powder, eggs and milk until you have a smooth batter. Stir in the sweetcorn, onion, coriander or parsley and some seasoning.

Heat a little olive oil in a non-stick frying pan or pancake pan. Drop 2 tablespoons of batter per fritter into the pan and cook as many as will fit comfortably for a couple of minutes until the bases are golden. Carefully turn over and cook for a further 2 minutes, again until the bases are golden.

Keep warm while you continue with the remaining batter, adding more oil to the pan as you go.

PS . . . All sorts of things can be served with the pancakes, such as:
* Crispy fried bacon.
* Roasted peppers.
* Smoked salmon.
* Fried chorizo or salami.
* Cooked prawns.
* Grilled halloumi cheese.
* Sliced avocado or guacamole.
* Pickled chillies and gherkins.
* Sour cream or crème fraîche.
* Sweet chilli dipping sauce.
* Tomato ketchup.


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