Ricotta & Sweetcorn Pancakes

We are totally pancake crazy in our house and these are so delicious at just about anytime of the day (or night!) The recipe takes minutes as you just chuck everything in a blender- blitz- and voila! I love them to serve them with my hidden veg guacamole and some fried cheese haloumi but pretty much anything goes!

Makes 6 large or 12 blini-sized pancakes


100g sweetcorn, tinned or frozen

100g ricotta cheese

100ml milk

1 egg, beaten

50g plain flour

50g polenta

1/2 tsp baking powder

1/4 tsp smoked paprika, optional

1/4 tsp salt, optional


Place a large frying or pancake pan on the hob with a little butter and turn the heat to medium-high. Whilst heating up, place all your ingredients in a blender and blitz down to a smooth batter.

Once the butter has melted and the pan is hot, pour the batter directly from your blender into the pan (you can make 1-2 pancakes at a time depending on the size of your pan). Cook for 1-2 minutes, or until the edges are set and bubbles begin to appear, and then flip and cook for a further minute on the other side. Remove and keep warm until ready to serve.