Pancakes with a difference!


  • 180 g plain flour (white spelt works well too)
  • 350 g fine polenta or cornmeal
  • sea salt
  • 1 tsp baking powder
  • 125 g sweet corn kernels
  • 3 spring onion (chopped fine)
  • 4 free range eggs (beaten)
  • 250 ml creme fraiche
  • milk, (enough to form a smooth thick batter)
  • avocado and red onion salsa
  • 2 ripe avocados
  • 1/2 a red onion (diced)
  • 1/2 red chilli (de-seeded and chopped fine)
  • 1 tblsp fresh coriander (roughly chopped)
  • lime juice to taste
  • sea salt


  • In a large bowl sift the flour, salt and baking powder.
  • Stir in the cornmeal, and the spring onion.
  • Make a well in the centre and pour in the beaten eggs and creme fraiche and whisk until smooth.
  • Continue to whisk in enough milk until a thick smooth batter has been reached.
  • Leave to rest for 10 minutes.
  • Avocado and Red Onion Salsa Method:
  • Peel the avocados and remove the pip. Chop into small dice. Place in a bowl and add the other ingredients. Season with lime juice and salt to taste.
  • Heat a frying pan over a medium heat. Brush the pan with a little sunflower oil. Using a tablespoon - spoon 3 or 4 pancakes onto the hot pan. When golden brown, approx 3 minutes, turn over and cook the other side.
  • Serve warm with the salsa and a side salad of mixed leaves.

More by Lorraine Fitzmaurice:

Find recipes by keyword:

autumn family dinners pancake tuesday spring summer winter mains light meals and snacks quick meals the afternoon show