Recipe of the week: Cheese and sweetcorn pancakes

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Pancakes are not just sweet. Try this savoury version from Primula Cheese for a different take on the Shrove Tuesday favourite.

Ingredients

1 cup plain flour

1 tsp sugar

1 heaped tsp baking powder

¼ tsp baking soda

Pinch of salt

200ml milk

1 large egg

3 tbsp vegetable oil

1 small tin sweetcorn, drained well

3 spring onions, finely sliced

75g Primula Cheese

Handful of parsley, chopped

Method

Whisk together the oil, milk and egg. Add the flour, sugar, baking powder and baking soda until blended.

Stir the sweetcorn and spring onions into the batter.

Add in spreadable cheese in pea-sized lumps and stir carefully to avoid blending the cheese into the batter.

Dollop 2 tbsp per pancake into a frying pan over a medium heat with a little vegetable oil. Cook until well-browned on one side. When the top starts to bubble, flip the pancake and leave until cooked through.

Dress with a spoonful of spreadable cheese and a sprinkling of chopped parsley. Serve hot.

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