Sweet Corn Pancakes with Ricotta.

Oh Pancakes!

Pancakes are lovely plain, with fruit and berries, with lemon and sugar and hundreds of other fillings. But. Sweet Corn and Ricotta is a marvelous idea for a savory breakfast.

The ingredients;

1 Egg

100g plain Flour

300ml of Milk

Salt and Pepper

I/2 tin of Sweet Corn

Spring Onions (optional)

Ricotta Cheese

Butter (for frying)

First make up the pancake batter. Flour, egg on top then whisk in milk gradually. You might not want to use all the milk depending on how thick you want the pancakes to be. You chose. Once you have your consistency, add some salt and pepper and sweet corn (and spring onions if desired...it is a yummmmmmm adition).

Once you have the batter, heat your NON STICK pan until it is reaaaaaaaaal hot and put in a wee nob of butter and let the whole pan get a taste. Then pour in a ladle of the mixture making sure you get the sweet corn in this. Keep an eye on the heat, you will need to turn it down considerably soon. Your pancake should be ready to turn when you see the sides sticking up and the middle looks to be bubbling slightly.

Keep making them till batter runs out. This made 3 large pancakes when I made it the other day.

Get your ricotta out and once pancake is on a plate, put a dollop of it on top.

These are just too yummy.

I hope you think so too.