Tangy & Spicy

Corn Griddle Pancakes




Serving:  4
Makes about: 12


  • 115g/40z/1 cup self-raising flour

  • 1 egg white
  • 150ml/ 1/4 pint/ 2/3 cup skimmed milk
  • 200g/ 7oz can sweetcorn, drained oil, for brushing
  • salt and black pepper
  • tomato chutney, to serve


  • Place the flour, egg white and skimmed milk in a food processor or blender with half the sweetcorn and process until smooth.

  • Season the batter well and add the remaining sweetcorn.

  • Heat a frying pan and brush with oil. Drop in tablespoons of batter and cook until set. Turn over the pancakes and cook the other side until golden. Serve hot with tomato chutney.

Nutritional Information
Per portions:

  • Energy                               162Kcals/680kj
  • Fat                                    0.89g
  • Saturated fat                       0.14g
  • Cholesterol                          0.75mg
  • Fibre                                  1.49g