Cheese & Sweetcorn Pancakes - Primula
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Cheese & Sweetcorn Pancakes

We’ve got the perfect pancake for any time of day, especially if you’re like us and prefer the savoury option. These scrumptious little numbers are a delicious alternative to the classic sweet pancake while being versatile enough for everyday munching. Plus, this pancake recipe doubles with ease so you can make as many as you need.
What you need
What you need
  • 1 cup plain flour
  • 1 tsp sugar
  • 1 heaped teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 200ml milk
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 small tin of sweetcorn, drained well
  • 3 spring onions, finely sliced
  • ½ tube of of your favourite Primula Cheese, cold
  • A handful of chopped parsley to garnish
  • 25g Primula Cheese
How you do it
How you do it
  • Whisk together oil, milk, and egg.
  • Add the dry ingredients, whisking until blended.
  • Stir the sweetcorn and spring onions into the pancake batter.
  • Add in Primula Cheese in pea-sized lumps and stir carefully to avoid blending the cheese into the batter.
  • Dollop 2 tablespoons per pancake into a frying pan over a medium heat with a little butter or vegetable oil.
  • Cook until well-browned on one side. When the top starts to bubble, flip the pancake and leave until cooked through.
  • Dress with a spoonful of Primula Cheese and a sprinkling of chopped parsley
  • Serve hot and savour!
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