These savoury pancakes go perfectly with our delicious tomato jam and are great to serve as a late breakfast or brunch over the weekend. The batter can be prepped a day ahead too, which gives you more time away from the kitchen on your days off. We think you might even prefer it to sweet version pancakes ...
200 ml skimmed milk / unsweetened oat milk
100 g sweetcorn
100 g self-raising flour
1 tsp baking powder
½ tsp smoked paprika
1/2 tsp salt
300 g cherry tomatoes
½ tbsp olive oil
1 tsp honey
100 ml water
In a bowl, mix the flour, salt, baking powder and smoked paprika. Blitz the sweetcorn, eggs and milk in a blender, then slowly whisk into the flour mixture until you have a smooth batter. If you have time, chill for 15 mins or even overnight.
To cook your pancakes, use a large non stick pan and add a knob of butter. Once the pan is hot, pour pancakes which are 10 cm diameter. When little bubbles start to appear on the surface, flip and cook the other size for 2 mins.
Tomato jam: Heat a frying pan with a dash of oil. Add the cherry tomatoes and fry until they are starting to soften. Season with salt and pepper then add about 100 ml water. Keep cooking until it starts to reduce and thicken into a jam like mixture.
Each portion contains 300 kcal. This delicious breakfast also goes well with a poached egg and a little chopped avocado, which adds around 100 kcal.
Stay happy, stay healthy and stay in touch....
Jane and the team xxxxx