Add life to a classic pancake dish with this savoury twist packed with succulent sausages and sweetcorn. Made using the same ingredients as a traditional toad-in-the-hole, it's not only scrumptious, but can be rustled up in no time at all.
- To make the pancake batter, combine the flour, eggs, milk and salt in a mixing bowl. Whisk until the mixture has the consistency of double cream. (If the mixture becomes lumpy, sieve before using. If you make it the night before, any lumps will magically disappear by morning.)
- Melt the butter in a large, nonstick, ovenproof frying pan set over a medium heat. Divide the spring onions and sausages into four portions, one for each pancake. Add one portion to the pan and fry until golden. Pour enough pancake batter into the pan to cover the bottom. The spring onions and sausage meat should be like little islands swimming in a sea of batter, and the pancake should be around the depth of a 20p piece (slightly thicker than a crepe).
- Use a knife to gently lift the edge of the pancake – when the pancake turns golden underneath, it’s ready. When done, sprinkle a quarter of the cheese on top and add a little seasoning. Put the pan under a hot grill until the cheese has melted and the pancake is cooked on top.
- The pancakes can be kept warm on a plate in a low oven, separated by sheets of nonstick baking paper.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This delicious recipe is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.