Corn and Dill Pancakes
What you'll need
1 x Batch of Pancake Mix
2tbs Sugar
4 cups Plain Flour
2 ½ tsp Baking Soda
2 ½ Salt
4 Eggs
1 ½ cups Sour Cream
⅓ cup Melted Butter
2 ¾ cup Milk
2 Corn on the Cobs
2 Tbsp Chopped Dill
6 Tbsp Greek Yoghurt
4 Spring Onions
Juice and Zest of Half a Lemon
Salt and Pepper
Pancakes
- Sift Sugar, Flour, Baking Soda and Salt.
- Beat Eggs till foamy, add Sour Cream, Melted Butter and Milk – beat to combine.
- Fold the flower into the egg mix – DO NOT OVER MIX! A few lumps are good, it makes the pancakes light when they cook.
- Rest batter in the fridge for minimum 30mins.
- Slice the Corn off the cob and add to the mix along with the Dill.
- Heat a non-stick pan over a medium heat and brush it with melted butter.
- Pour a large spoonful of batter onto the pad and cook until bubbles appear then flip and cook other-side.
I like to slightly under cook them and then stack them on an oven sheet to reheat at 150°C, so that I can serve 4 people in one go.
Yoghurt
Finely slice the Spring Onions and combine with Yoghurt, Lemon juice and zest, Salt and Pepper.
Serve with
I love to serve these alongside a poached egg, smoked salmon and a fresh herb salad. The also work really well as canapé, just make them small and add a dollop of yoghurt and a little ruffle of smoked salmon with a good amount of fresh black pepper.
A lovely dish for brunch, as a starter or make the pancakes alone and serve them alongside a salsa, bbq or even friend chicken! They’re so versatile.
