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Breakfast & Brunch
Cheesy Corn Pancakes 🌽
If you love corn, you need to make these. Inspired by cachapas, these taste like cornflakes in pancake form—sweet, savoury and full of corn flavour, with plenty of melted mozzarella inside.
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Ingredients
- 280 g / 10 oz drained sweetcorn
- 110 ml / scant ½ cup milk
- 2 eggs
- 1 tsp salt
- 1 tbsp sugar
- 5 tbsp / approximately 40 g fine corn flour—not cornstarch
- Grated mozzarella
- Butter, for cooking
Method
- Blend the corn, milk, eggs, salt, sugar and corn flour, leaving a little texture.
- Melt a little butter in a pan over low-medium heat. Pour in one ladle of batter and gently spread it with the back of the ladle.
- Cook until golden, then flip. Add mozzarella to one half, fold the pancake over and cook until the cheese has melted.
- Serve warm and enjoy that stretchy cheese—honestly, so good!
In my video, I forgot to add the eggs to the blender, so I mixed them into the batter afterwards—either way works perfectly!