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    Corn and Spring Onion Pancake

    by Harley Norton on Nov 13, 2023
    Corn and Spring Onion Pancake Recipe

    Ingredients

    Makes 8

    2 Extra-large eggs
    2 Cups (500ml) milk
    2 Tablespoons (30ml) melted butter, plus extra for frying
    2 Cups (500ml) flour
    2 Teaspoons (10ml) baking powder
    Large pinch of salt
    2 Corn cobs, kernels sliced off (or ¾ can sweetcorn)
    3 Spring onions, finely sliced
    Handful of fresh coriander, chopped (optional)

    For Serving

    Soft-boiled eggs
    Smoked salmon ribbons

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Frying Pan and Dome Lid on COBB Grill and let heat up for at least 15 minutes.

    • In a bowl, whisk the eggs, milk and melted butter together.
    • Add the flour, baking powder and salt and mix briefly to form a smooth batter.
    • Stir through the corn kernels, spring onion and coriander. 
    • Add a pat of butter to the Frying Pan and spread it around. Drop dollops of batter into the pan and flatten slightly.
    • Cook pancakes until golden, flipping and frying until cooked through.
    • Serve topped with egg and salmon.

     

    Serving Suggestion

    For a sweet alternative for tea time, mix the first five ingredients with ¼ cup caster sugar (and leave out the rest).

    Tags: Breakfast
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