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Sweetcorn and ricotta pancakes

Sweetcorn and ricotta pancakes


These savoury-sweet pancakes are perfect for breakfast or brunch

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1262kj 302kcal
  • Fat
    Med 25%
  • Saturates
    High 38%
  • Sugar
    Med 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 60g ricotta
  • 1 large Co-op British egg
  • 15g Co-op unsalted butter, melted
  • 75ml Co-op semi-skimmed milk
  • 50g Co-op self raising flour
  • 75g Co-op sweetcorn kernels
  • 1 tbsp vegetable oil


  1. Whisk the ricotta, egg, butter and milk together in a jug. Sift the flour into the jug, whisk until smooth, then add the sweetcorn kernels
  2. Heat the oil in a frying pan over a medium heat
  3. Pour in enough mixture to make a pancake about 10cm wide (the size of a saucer)
  4. Fry until bubbles form on top of the mixture and the base is golden
  5. Carefully flip the pancake over and cook for a minute more
  6. Repeat until all the mixture is used up
  7. Serve with a few strawberries, a drizzle Co-op runny honey and some low-fat yogurt, if you like

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