Corn and spring onion pancakes from Plenty More (page 262) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.250 in the US edition.

  • Hansyhobs on May 31, 2023

    These are fantastic. I used two large tins of sweetcorn and didn't bother to char some of it first. Followed the rest of the recipe as written and these turned out light, fluffy and delicious. Next time (and I will definitely make these again) I will add some more spice and other flavours. I served these with a tomato, avo and onion salad, plus a big dollop of chilli oil. Easy, weeknight dinner.

  • Ganga108 on October 31, 2021

    Goodness, how good are these sweetcorn pancakes! They make the perfect weekend breakfast or lazy Sunday lunch. I would also make them for an eat-in-front-of-netflix weekend evening meal with a green salad, or, heaven forbid, some chips with spicy mayo. I don't cook with eggs so used my usual chickpea flour based substitute. I can't recommend these highly enough.

  • clkandel on June 02, 2021

    Pancakes are very light and fluffy. I'd like a little more heat and may add some cayenne pepper next time.

  • lesliec on August 04, 2016

    Pancakes were very fluffy. Taste was very good, most of the corn is ground in processor until smooth so just a touch of whole corn kernels. I used a 1/4 cup of white whole wheat flour with 1/2 cup of white flour instead of 3/4 c white flour and it came out fine.

  • TrishaCP on July 29, 2016

    I agree that these were just amazing. I didn't have time to whip the egg whites separately, so I just added the second egg to the batter with the first. I'm sure my pancakes weren't as light as a result, but they were still delicious.

  • caitmcg on July 10, 2016

    These are really wonderful, just the essence of summer corn, and the green onions, chile, and cumin complement it very well.

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