I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.

This recipe made 6 large pancakes:-

For the pancakes:-

100g flour

1 tsp baking powder

100ml full fat milk (or you could use buttermilk)

1 egg

1 can creamed corn

1 handful of fresh sweetcorn

handful of parsley

Salt & pepper

1. Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
2. Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
3. Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
4. Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)

Meanwhile for the Salsa:-

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

1. Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
2. Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about  5-7 mins. Any liquid should thicken.

I served mine with some mashed avocado also. Yummy!