Recipe: Savoury Sweetcorn Pancakes By Gail’s Bakery

Savoury Pancake recipe

Gail’s Bakery have shared their delicious savoury pancake recipe — the perfect at-home brunch dish

By Gail’s Bakery

Pancakes don’t have to be covered in maple syrup and crispy bacon — they can be a nutritious brunch option too. From thin to fluffy, vegan to gluten-free, there are so many options when it comes to the perfect pancakes. This recipe by Gail’s bakery has a sweetcorn base and can be topped with anything you like. Try it with smashed avocado, fried eggs and hot sauce.

Recipe: Gail’s Savoury Pancakes

Makes 12 pancakes, serves 4 (3 pancakes per serving)


  • 200g plain flour
  • 1 tsp Bicarbonate of soda
  • 0.5 tsp fine sea salt
  • 300ml buttermilk (or use 150ml of each whole milk and yogurt)
  • 3 medium eggs
  • 90g butter melted and cooled plus more for frying
  • 3 spring onions chopped
  • Leaves from a small bunch of coriander (15-20g) chopped
  • Half a red chilli deseeded and chopped
  • 2 large sweet-corns on the cob (or 3 small) (about 350g corn kernels once removed fro the corn’s ear)


  • Pre heat the oven to 180C
  •  Using a serrated knife, gently saw down the corn ear from top to bottom, allowing the kernels falling on your chopping board
  • Arrange the corn kernels on a small baking tray and roast in a hot oven for 15-20 minutes until corn is toasted and turned golden brown but not dry
  • Using an oven-safe spatula, mix and turn the kernels half way through the toasting. Take out of the oven and leave to cool down. Reduce the oven heat to 100C.
  • In a large mixing bowl, whisk the flour, salt and bicarbonate of soda
  • In another medium mixing bowl or jug, whisk the eggs, buttermilk and melted butter, then add to the flour mixture and whisk briefly. There will be small lumps of flour and that’s fine. Avoid over-mixing the batter
  • Add the coriander, chilli, spring onions and cooled corn kernels and mix again
  • Heat a non-stick flat frying pan over a medium heat and add a small knob of butter
  • When the butter is melted and starts to foam, tilt the pan and make sure it’s coated with butter. Add a little bit more butter if the pan is not fully coated
  • Add large spoonfuls of the pancake batter and gently flatten them so you get rough rounds. Depending on the size of your frying pan, start by frying three pancakes at a time. The pancakes shouldn’t touch each other. Keep frying on medium heat until small bubbles form at the centre of the raw pancake and the bottom appears dark golden brown when checked with a spatula (5-8 minutes – if it happens sooner, reduce the heat and continue)
  • Gently flip the pancakes and continue frying for 5 more minutes
  • When the pancakes are done, arrange them on a baking tray and keep them in the warm oven until you’re done frying the rest of the pancakes
  • Continue frying in batches, adding more butter as you go (you might want to cool the frying pan a little between the batches by removing it from the heat and start afresh)

Like this? Check out the best crepe recipe, according to a pastry chef

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