Eggless Sweetcorn Pancakes with Herbed Butter

Eggless Sweetcorn Pancakes with Herbed Butter

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A savoury sweet pancake made with maize flour and sweetcorn kernels served with herbed butter.
Baking soda has been used in place of egg to keep pancakes light and fluffy.

Eggless Sweetcorn Pancakes with Herbed Butter recipe - How to make Eggless Sweetcorn Pancakes with Herbed Butter

Preparation Time:    Cooking Time:    Total Time:     Makes 8 pancakes
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For The Herbed Butter
75 gms butter soft
2 tsp coriander (dhania) leaves finely chopped
1/4 tsp dried mixed herbs

For The Pancakes
120 gms maize flour (makai ka atta)
30 gms plain flour (maida)
1 tsp soda bi-carb
2 tsp melted butter
3 tbsp fresh cream
1 tsp lemon juice
1 fresh red or slit green chilli finely chopped
140 gms sweet corn kernels (makai ke dane)
140 gms grated processed cheese
1/2 tsp salt
1/4 tsp white pepper powder
250 ml water or enough to make a thick batter
oil or butter to cook pancake

For the Herbed butter

    For the Herbed butter
  1. In a bowl mix together soft butter, coriander leaves and mixed dried herbs.

For the Pancake

    For the Pancake
  1. In a large bowl, sift together maize flour, plain flour and soda. Add the rest of the ingredients and combine thoroughly. Allow to rest for 10 to 15 minutes.
  2. Heat a non-stick pan on a slow flame. Drizzle 1/2 tsp oil. Spread a ladle of batter onto the pan.
  3. Cook on a slow flame until small bubbles begin to appear on the surface of the pancake, flip and cook on the other side.
  4. Repeat the same process for the remaining batter.
  5. Serve in a stack, drizzled with some prepared herbed butter, keeping the left over butter on its side in a bowl.