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Ingredients
Method
- 250g flour
- 500ml milk
- 2 eggs
- Pinch of sea salt
- 25g butter
- Bunch of spring onions, sliced
- 3 pork sausages, skin removed and filling torn into chunks
- 200g tin of sweetcorn, drained
- 80g grated cheddar
- Sour cream, to serve
- Mix the flour, eggs, milk and salt in a large bowl and whisk until smooth. Melt the butter in a large ovenproof frying pan, and divide the sausage pieces, spring onions and corn into four equal portions - one for each serving. Add one portion to the pan and fry until golden, then pour in a quarter of the pancake mix (you want it slightly thicker than a crepe) and cook until golden and set underneath.
- When the base of the pancake is cooked and the top is almost set, sprinkle a quarter of the cheese onto the surface, season with black pepper and place under a hot grill until golden and bubbling. Repeat with the other three pancakes, then serve with a dollop of sour cream and some salad, if you like.
10 mins
4 serving
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