Sweetcorn Pancakes


Wholemeal savoury fritters are a great option for breakfast, or really any meal (if that feels ambitious). I blend half of the sweetcorn into the batter and then add the remaining half whole, to create texture. For some children who are very sensitive to texture you can blend all the sweetcorn to make the fritters smooth. I use pre-cooked tinned sweetcorn, with no added salt; a quick hack that makes this recipe easier. You could add some peas too, or combine the two.

  • 1 small can salt free tinned sweetcorn (195g), drained

  • 50g wholemeal flour (you can use plain flour if you prefer)

  • ½ teaspoon baking powder

  • 1 organic egg

  • 50ml milk, dairy or non-dairy

  • 1 tablespoon rapeseed/ or vegetable oil, for cooking


Divide the sweetcorn mix into two. Add ½ the sweetcorn to a blender, with the flour, baking powder, egg and milk. Blend until smooth. Add the remaining whole sweetcorn kernels to the pancake mix and combine with a spatula. Pour the mix into a jug (then you can pour the pancake mix directly into the frying pan).

Next take a frying pan and place over a medium heat. Brush the surface of the frying pan with a little oil. Pour out small pancakes into the pan, roughly 1 tablespoon of the batter per fritter. Once bubbles appear on the surface of the fritters, they are ready to turn. Flip and cook on the reverse side, until cooked through. Keep the heat low enough that the outer edges of the fritters don’t catch.

Cook in batches and remove to kitchen paper to drain. Serve the sweetcorn fritters, with chopped avocado, halved cherry tomatoes and a dollop of natural yogurt. For smaller children cut into easy-to-grip strips.


top tip ~ for adults you can lift the flavour with a squeeze of lime, sprinkle of chilli flakes or squeeze of sriracha sauce

pancakesMiriam Cooper