Prawn and Sweetcorn Pancakes
Delight your taste buds with these savory Prawn and Sweetcorn Pancakes—a flavor-packed fusion of tender prawns, sweet golden kernels, and fresh parsley folded into a fluffy, golden pancake batter. Perfect for a quick and easy dinner, brunch, or appetizer, this recipe combines protein-rich prawns with the natural sweetness of sweetcorn for a balanced and satisfying bite. Lightly seasoned with a touch of pepper and served with fresh lemon wedges for a zesty kick, these pancakes are pan-fried to perfection in just minutes. Add a dollop of sour cream or yogurt for a creamy finish, and you’ll have a dish that’s as versatile as it is delicious. Ready in under 40 minutes, this recipe is a must-try for seafood lovers and makes a stunning addition to any meal.
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Ingredients
- 200 grams Cooked prawns, chopped
- 150 grams Sweetcorn kernels
- 120 grams All-purpose flour
- 200 milliliters Milk
- 2 Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Butter or oil, for frying
- 4 Lemon wedges (for serving)
- 4 tablespoons Optional sour cream or yogurt (for serving)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
Step 2
In a separate bowl, beat the eggs and then whisk in the milk until fully combined.
Step 3
Gradually pour the egg and milk mixture into the dry ingredients, whisking as you go, until you have a smooth, lump-free batter.
Step 4
Fold the chopped prawns, sweetcorn, and parsley into the batter until evenly distributed.
Step 5
Heat a large non-stick frying pan over medium heat and add a small amount of butter or oil. Swirl to coat the pan evenly.
Step 6
Scoop about 1/4 cup of the batter into the pan for each pancake, spreading it gently to shape if needed. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to set.
Step 7
Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown and cooked through.
Step 8
Transfer the cooked pancakes to a plate lined with kitchen paper to absorb any excess oil, and keep warm while cooking the remaining batter.
Step 9
Serve the pancakes warm, garnished with lemon wedges and a dollop of sour cream or yogurt, if desired.
Nutrition Facts
| Serving size | (1000.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1385.4 |
| Total Fat 51.5g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 861.4mg | 0% |
| Sodium 2128.2mg | 0% |
| Total Carbohydrate 147.8g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 28.2g | |
| Protein 88.3g | 0% |
| Vitamin D 495.0IU | 0% |
| Calcium 616.7mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1998.0mg | 0% |
Source of Calories