Sweetcorn pancakes with chilli avocado and spinach

  • Prep: 10m
  • Cook: 10m
  • Serves: 2

These pancakes are as well suited to a weekend brunch as they are to a weeknight supper. Add a poached egg on top if you are feeling especially decadent, or hungry.


1. Pre-heat the oven to 100°C / 80°C fan / gas mark ½ and put a plate in the oven to warm.

2. Mix the flour, polenta and baking powder together in a large bowl. Beat the egg and the milk together in a jug. Gradually pour the milk/egg mixture into the large bowl, whisking as you go (to prevent lumps) until you have a smooth thick batter. Stir in the sweetcorn, spring onion and a large pinch of salt.

3. Warm the olive oil in a large frying pan over a medium heat. Spoon little mounds of batter around the pan. I usually use two tablespoons of batter per pancake and manage to fit four pancakes into a frying pan. Fry for 4-5 minutes on each side then transfer to the warm plate in the oven. Repeat with the remaining mixture.

4. Meanwhile, peel, de-stone and roughly chop the avocado. Put it in a bowl with the lime juice, a pinch of salt and the chilli. Mash everything together and set aside.

5. To serve, pile the sweetcorn pancakes onto two plates, daub with the avocado mixture and scatter over some spinach leaves. I like to serve it with another wedge of lime and some chilli dipping sauce too.


All to be sourced organic where possible

  • 65g plain flour
  • 1 tbsp polenta
  • 1 tsp baking powder
  • 1 egg
  • 50ml milk
  • 340g tin sweetcorn (drained weight 285g)
  • 1 spring onion, finely chopped
  • 1 tbsp olive oil
  • 1 avocado
  • ½ lime, juiced
  • ¼ red chilli, de-seeded and finely chopped
  • 50g (approx. 2 handfuls) baby spinach leaves
  • To serve (optional):
  • Lime wedges
  • Chilli dipping sauce
Kathy Slack

Kathy Slack

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