Breakfast, Eggless Baking, Festivals, International Cuisine
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Eggless Polenta and Sweetcorn Pancakes

gone-not-for-long

It’s Pancake Day this Tuesday 8th March which funnily enough, automatically makes it acceptable for us to stuff our faces with stacks of syrup-drenched pancakes. I’m never one to argue when it comes to traditions like these.

These sweet/savoury pancakes are made with fine cornmeal and juicy kernels of sweetcorn and no eggs whatsoever. Instead, I used baking soda as a raising agent, which makes the pancakes light, fluffy and perfect for brunch. Don’t you just love waking up to the smell of warm pancakes on a duvet day?

I really love sweet and savoury flavours together, although I don’t often play around with dishes to create them. I also added mature cheddar cheese to these because I like to live on the wild side, but you could add chopped spring onions, or both for that matter.

Eggless Polenta and Sweetcorn Pancakes
(makes 8-10)

Ingredients

120g fine cornmeal
30g plain flour
1 tsp bicarbonate of soda
2 tsp oil
3 tbsp sour cream
140g sweetcorn
140g mature cheddar cheese, grated
½ tsp salt
Pinch ground white pepper
Approx 250ml water or enough to make a thick batter similar to cake batter

Extra oil to grease your pan
Maple syrup and butter to serve

Method

1. In a large bowl, sift together the cornmeal, flour and bicarbonate of soda. Add the rest of the ingredients and combine thoroughly.

2. Allow to rest for 10-15 minutes.

3. Grease a wide, non-stick pan and place on a low heat. Allow 2 tbsp of batter for each pancake, slightly flattening as you spread onto the pan.

4. Cook on a med/low heat until small bubbles begin to appear on the surface of the pancake, flip and cook on then other side. Keep in a warm place while you repeat the same process for the remaining batter. Serve in a stack, drizzle with maple syrup and a pat of butter.

Are you a syrup kind of person? Or do you prefer a spritz of lemon juice and a dusting of sugar? I need to know all about your pancake habits so as to progress my own – and because I’m a pancake fiend.

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Comments

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14 Comments

  1. Vaishali Sharma says

    Lovely pancakes Sanjana! My dinner today was Pancakes as I couldn't eat anything else with 4 wisdom teeth extractions!! Huh..Hoping to stay wise..LOL Pancakes drizzled with maple syrup were good enough for me to chew! and anyhow i loveeee pancakes drizzled with lots n lots of syrup and some butter too..

    Amazing pics!!

  2. penny aka jeroxie says

    Oh Yum!! I am keeping this recipe for my meatless day challenge. I love it… :) And I am a syrup person.

  3. Mr. P says

    They look so delicious. Even though I am boycotting the Shrove this year. :)

  4. Priya says

    Soo tempting and delicious pancakes, those thick pancakes are truly inviting;.

  5. Priya (Yallapantula) Mitharwal says

    What beautiful rich golden color dear, simply mouth watering and mind-blowing. Love the eggless version.

  6. The Mistress of Spices says

    Sounds delicious, as usual! Every weekend I tell myself I'm going to make some kind of corn-based pancakes and then I never get around to it. Your recipe sounds great. And your photos, geez, it's time for you to give us a photgraphy tutorial and share your secrets for always having such lovely photos!

  7. Vaishali Sharma says

    Hello Sanjana..I have an award waiting for you on my blog. Please visit and collect :)

  8. Now Serving says

    What a brilliant idea and how yummy that stack of pancakes looks! This is one I'd surely like to try out!

  9. Xiaolu @ 6 Bittersweets says

    Oh man these remind me of the cornmeal pancakes at IHOP except I'm sure 100x better especially with the real corn inside! I was so despondent when they stopped making those pancakes, but now I can make these which are even better in the comfort of my own kitchen. Could it get any better?

  10. Jayasri Ravi says

    This is a very interesting recipe book marked :), my kid loves sweetcorn and this is perfect

  11. halava says

    This recipe looks very interesting. I will try it. I like my pancakes with butter, evaporated milk (or cream) and then maple syrup drizzled all over. Damn, I'm hungry!

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