Mini Sweetcorn and Spring Onion Scotch Pancakes 

Ingredients 

1 medium free range eggs

70g plain flour

100ml of breast or whole milk

50g of tinned sweetcorn

2 chopped spring onions

Extra Virgin Olive Oil

Method

Put all of the ingredients into a bowl and blend using a hand blender. There is no need to whisk the batter up before adding the sweet corn and spring onions as blending does the job for you.

Heat a little olive oil in a regular sized saucepan and ladle in the mixture for four pancakes around the size of a mug bottom. Fry for 1 minute on each side then set aside for the next batch, keep going till all the mixture is gone. (The pancakes should be around half a centimetre thick).

Tips: Try experimenting with different ingredients, tinned crab meat is lovely added to the ingredients in the recipe but anything can be blended into the batter; Cheese, fish, vegetables and even meat work really well. For a sweet treat try them with berries in the mixture instead and serve with yogurt to dip into. Also Jams and spreads can be used in the middle of two to make a sandwich which is fun for both savoury and sweet pancakes. Wholemeal flour can also be used as an alternative. They keep in the fridge for a few days wrapped up and although can be frozen I found that it can make them soggy so it’s better to freeze the mixture rather than the pancake.

Jimmy absolutely loved these pancakes the very first time I gave them to him and really enjoyed sucking and chewing on them. They’re very soft but chewy so they don’t just disintegrate in his hands like a thinner pancake might! As with the frittatas a whole meal can be inside these pancakes but it’s just one item for the tray or lunch box. And they’re great to carry around with you for lunch or snacks.

Makes: 10 mini scotch pancakes.

Equipment needed: Bowl, hand blender, ladle and a frying pan.

Time: 5 minutes prep, 2 minutes cooking for each pancake.

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