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Sweetcorn pancakes with poached eggs and salsa recipe

Sweetcorn pancakes with poached eggs and salsa recipe

1 rating

These delicious sweetcorn pancakes are a quick vegetarian lunch recipe for kids. Pancakes can be cooled and wrapped well before freezing for up to 6 months. Defrost before warming through in the oven. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 394 calories / serving
  • Vegetarian

Ingredients

  • 60g self-raising flour
  • ½ tsp baking powder
  • ½ tsp smoked paprika, plus an extra pinch to serve (optional)
  • ½ tsp ground coriander (optional)
  • 3 medium eggs
  • splash of milk (optional)
  • 200g tinned sweetcorn in water, drained
  • 1 tbsp olive oil​
  • 1 tbsp white wine vinegar
  • 150g mild tomato salsa dip
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1655kj
    394kcal
    20%
  • Fat

    19g 27%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 39.8g Protein 16.8g Fibre 4.5g

Method

  1. Bring a large pan of water to the boil. Sieve the flour, baking powder and spices (if using) into a mixing bowl, then crack in 1 egg and whisk to form a thick batter. Add 1 tbsp of water or milk to the mixture to loosen, if necessary. Season and fold in the sweetcorn.
  2. Heat the oil in a large frying pan over a medium-high heat. Put 2 large spoonfuls of the batter (approx half of the mixture) into the pan and fry for 2-3 minutes on each side, or until the pancakes are golden. Transfer to a warm plate and cover loosely with foil while you repeat with the remaining batter. 
  3. Meanwhile, poach the eggs. Stir the vinegar into the pan of boiling water and reduce to a simmer. Add the eggs and poach for 2-3 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. 
  4. To serve, arrange 2 pancakes on each plate and top with 2 poached eggs. Add a spoonful of tomato salsa and garnish with a pinch of paprika (if using).

Tip: Adding vinegar to the poaching water helps the egg whites to set faster, giving you neater, rounder poached eggs.

See more Vegetarian recipes for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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