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Sweet Corn And Tomato Pancakes

salad.queen's picture
  Pancake batter 1⁄2 Pint (300 Milliliter)
For the filling
  Onion 1
  Butter 2 Ounce (50 Gram)
  Seasoning To Taste
  Mushrooms 4 Ounce (100 Gram)
  Canned sweetcorn 11 1⁄2 Ounce (1 Can, 320 Gram)
  Tomatoes 4
For the dressing
  Streaky bacon 4 Ounce (100 Gram)
  Natural yoghurt 5 1⁄3 Ounce (1 Carton, 150 Gram)
  Chopped mint 1 Tablespoon
  Double cream 2 Tablespoon
  Watercress 1 (For Garnish)

1. Make the pancakes.
2. Peel and chop the onion. Melt the butter in a pan, add the onion and season. Cook until soft but not browned.
3. Clean and slice the mushrooms and add to the onion. Cook for a few minutes. Drain the sweetcorn and add to the onion mixture.
4. Skin the tomatoes and chop roughly. Add to the sweetcorn mixture and cook for a few minutes.
5. Fold the pancakes into quarters; then carefully fill the cone shape which is formed with the sweetcorn mixture. Arrange on a plate and keep warm.
6. Remove the rind from the bacon and chop finely. Cook over a gentle heat until fairly crisp, then mix with the yoghurt, mint and cream.
7. Garnish the pancakes with bunches of watercress and serve the dressing separately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 120

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 27.7 mg9.2%

Sodium 579.8 mg24.2%

Total Carbohydrates 36 g12.1%

Dietary Fiber 2.5 g10%

Sugars 10 g

Protein 8 g16.6%

Vitamin A 15.9% Vitamin C 17%

Calcium 4.6% Iron 2.1%

*Based on a 2000 Calorie diet

Sweet Corn And Tomato Pancakes Recipe