Corn and halloumi savoury pancakes
A quick and easy savoury pancake recipe that's delicious and gluten free.
Equipment
- 1 Mixing bowl
- 1 Frying pan
Ingredients
- 1 cup corn kernels frozen or fresh
- 80 g halloumi finely diced
- 1 egg beaten
- 120 g self raising flour
- 125 mL milk
- salt to taste
- fresh herbs such as mint or basil, finely chopped optional
Instructions
- If using frozen corn, ensure it is fully defrosted - heat in microwave in 30 second rounds if required.
- In a mixing bowl combine the flour, salt, egg and milk until a smooth batter is formed. Add additional milk to achieve a batter consistency if required (see notes)1 egg, 120 g self raising flour, 125 mL milk, salt
- Fold in the corn, halloumi cheese and herbs.1 cup corn kernels, 80 g halloumi, fresh herbs such as mint or basil, finely chopped
- 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 or until golden in colour.
Notes
I have found a huge variance in gluten free flours in Australia. Since swapping to White Wings self-raising flour I've found I need extra milk to achieve a batter consistency.
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.