Corn and Dill Pancakes

This recipe is an addiction, as such I have also been known to use a cheat to make it, replacing my home-made pancake batter with a mix (I like Aunt Jemima's Original Pancake and Waffle Mix). This makes the recipe incredibly quick to make.
What you'll need
Serves 4

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



  1. Sift Sugar, Flour, Baking Soda and Salt.
  2. Beat Eggs till foamy, add Sour Cream, Melted Butter and Milk – beat to combine.
  3. Fold the flower into the egg mix – DO NOT OVER MIX! A few lumps are good, it makes the pancakes light when they cook.
  4. Rest batter in the fridge for minimum 30mins.
  5. Slice the Corn off the cob and add to the mix along with the Dill.
  6. Heat a non-stick pan over a medium heat and brush it with melted butter.
  7. 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.

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.