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Avonmore Ham & Sweetcorn Pancakes

Preparation time: 35

Cooking time: 5

Serves: 16 mini pancakes

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100ml (4fl. Oz) Avonmore Fresh Cream
100ml (4fl. Oz) Avonmore Milk
100g (4oz) plain flour
1 teaspoon vegetable oil
1 egg

Ingredients (Ham & Sweetcorn Pancakes)
50g (2oz) cooked ham, diced
50g (2 oz) sweet corn kernels (thawed if using frozen)


  • Sift the flour into a bowl and make a well in the centre. Break in the egg and stir well with a wooden spoon. Then gradually beat in the cream and milk to make a smooth batter.
  • Strain through a sieve should any lumps appear.
  • Chill for 30 minutes before using
  • Add ham and sweetcorn
  • Grease a heavy frying pan with oil and heat it thoroughly. 4-6 pancakes will only fit on the pan at a time so it is best doing it in batches.
  • Carefully drop tablespoons of the mixture onto the pan and cook until brown underneath, with small holes appearing on the topside.
  • Carefully turn them over and cook until browned.

Makes 16 mini pancakes

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