I look forward to pancake day every year, it is without a doubt one of my most favourite holidays, if it even qualifies as a holiday.
This year’s pancake day was even better than normal as I found the trick to perfect pancake batter- make it the day before and let it sit in the fridge overnight. I kid you not people, it makes a world of difference- just look at these little gems
Hope you all had a lovely Pancake day and enjoyed excessive amounts of battered goods- I had 5, certainly a PB x
Sweetcorn fritters are delicious little pancakes full of sunshine. They’re a staple on Australian brunch menus and I’ve noticed that they’ve found their way onto many a London cafe menu recently. Sweetcorn fritters are a great breakfast option and they’ve gone down a storm when I’ve made them for a brunch with friends- but recently I’ve made making them for dinner too, with a tangy avocado salsa. They’re a great quick and healthy mid week dinner.
This recipe will make about 10 fritters, but quite often I half the recipe which works really well. This is what you’ll need:
525g sweetcorn (ideally cut fresh from the cob but tinned works perfectly fine too)
1 small red onion
1 teaspoon baking powder
125g plain flour
Salt & pepper
Chuck all your ingredients into a food processor, but only put in about 2/3 of the sweetcorn at this stage and blitz until combined.
Move the mixture into a bowl and stir the other 1/3 of the sweetcorn through.
That’s your fritter batter done- how easy is that!? Now the avocado salsa- you’ll need:
2 spring onions
a handful of cherry tomatoes or 1 big tomato
the juice of 1 lime
a dash of tabasco
Salt & pepper to taste
Chop up all your ingredients and mix them together in a bowl. Make sure to remove the seeds from the tomatoes first.
Now to cook the fritters, heat up a pan with some olive oil in it. Spoon on 2 heaped tablespoons of mixture for each fritter.
Fry for a couple of minutes on each side until the batter is cooked through and the fritters are golden brown.
You can keep the fritters warm in the oven whilst you cook all your batter. These sweetcorn fritters also freeze really well and can be re-heated in the microwave from frozen in about 1 minute.
But once they’re ready pop them onto a plate with your avocado salsa, some green leaves, a wedge of lime and tuck in. Enjoy x
It must be the bank holiday weekend vibes which inspired me to take a little bit more care than normal with this morning’s breakfast. I had a taste for pancakes when I woke up so consulted my current food bible of choice- Bill Granger’s ‘Bills Basics’.
Bill Granger is an Australian chef (of course!) and his recipes are so simple but always so tasty and impressive looking. These pancakes are way more luxurious and fluffy than the standard pancakes I used to make, yet the recipe is surprisingly easy. Don’t be put off by the requirement for buttermilk either, as there is a great cheat tip where you can create your own buttermilk with normal milk and lemon juice.
2 tablespoons lemon juice + 300ml milk (or 300ml buttermilk)
200g plain flour
3 teaspoons baking powder
2 tablespoons caster sugar
2 eggs lightly beaten
30g butter, melted and cooled, plus extra for cooking
Stir together the lemon juice and milk and let it stand for 5 mins (or just use the buttermilk instead if you can find it/are organised enough to have it at home in preparation for pancake craving!).
Stir together the flour, baking powder, sugar, eggs, melted butter and a pinch of salt. Stir in the milk and lemon juice or buttermilk.
Cook the pancakes in a large non-stick frying pan over a medium heat. Use 2-3 tablespoons of batter for each pancake. Cook the pancakes for 2 mins until bubbles appear on the surface and then flip over and cook for 1 min on the other side.
Top with good old lemon and sugar, or for something a bit different I tried mine with greek yoghurt and honey which was delicious. Enjoy!