Corn and halloumi savoury pancakes

Corn and halloumi savoury pancakes
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I often don’t know what to call these, fritters? Savoury pancakes? Given they stem from my gluten -free pancake recipe I’m inclined to say pancakes – let’s go with savoury corn and halloumi pancakes.

This is a recipe I come back to regularly, it’s quick, easy and satisfying. It uses basic ingredients that you’ll have in your pantry and fridge / freezer. It also pairs well as a side with other dishes. We usually eat these alongside baked salmon or grilled meats like pork loin. 

A stack of corn pancakes
Corn pancakes cut in half so you can see the corn and halloumi pieces inside

Ingredients

Corn I’ve used both fresh and frozen corn when making this recipe, both are delicious. If using frozen corn then make sure it’s fully defrosted. Taking it out 30 – 45 mins beforehand and leaving it on the bench or giving it a quick zap in the microwave (30 seconds should do it). 

Flour I’ve always used gluten-free self-raising flour when making these, if you don’t have this then use all-purpose / plain flour and add 2 tsp of baking powder for every cup of flour.

Milk any milk will do with this, so you can easily substitute for a dairy free option.

Eggs I always use free range eggs, we tend to buy large eggs. One egg will suffice for a small batch. I haven’t tried making this egg free but I’d love to hear if anyone tries an egg substitute.

Cheese I don’t always use halloumi when I make these, in fact quite often I make it without the cheese and these pancakes are still just as good. Halloumi is ideal as it doesn’t melt, meaning no burnt cheesy edges around your pancakes.

Corn and halloumi savoury pancakes

Recipe by Kati KeksiCourse: Sides, BrunchDifficulty: Easy
Servings

12

small pancakes
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

A quick and easy savoury pancake recipe that's delicious and gluten free.

Ingredients

  • 2/3 mug or cup of frozen or fresh corn kernels

  • 80g halloumi, finely diced

  • 1 egg, beaten

  • 120g gluten-free self-raising flour

  • 125mL of milk

  • A pinch of salt

  • Optional: a small handful of fresh herbs such as mint or basil, finely chopped

Directions

  • Ensure corn is fully defrosted - heat in microwave in 20 second rounds if required.
  • In a mixing bowl combine the flour, salt, egg and milk until a smooth batter is formed.
  • Fold in the corn, halloumi cheese and herbs.
  • Heat a heavy-based frying pan on medium heat. If required add a small amount of butter to grease the pan.
  • To make bite size mini pancakes spoon out a tablespoon of mixture into the pan per pancake.
  • Pancakes will begin to cook as the batter firms, bubbles may appear on the surface indicating it is cooked. Carefully turn them over with a spatula and cook a few more minutes on the other side.

Notes

  • As when cooking any pancakes over time the frying pan will increase in heat. To work with this adjust the heat down and keep an eye on the pancakes - they'll cook more quickly as you go!
  • The pancakes, once cooled, will keep in an air-tight container for a few days. Heat them in the microwave for 20 seconds to soften them up prior to eating.

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