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Eggless Polenta and Sweetcorn Pancakes

Eggless Polenta and Sweetcorn Pancakes

It’s Pancake Day this Tuesday 8th March which funnily enough, automatically makes it acceptable for us to stuff our faces with stacks of syrup-drenched pancakes. I’m never one to argue when it comes to traditions like these.

These sweet/savoury pancakes are made with fine cornmeal and juicy kernels of sweetcorn and no eggs whatsoever. Instead, I used baking soda as a raising agent, which makes the pancakes light, fluffy and perfect for brunch. Don’t you just love waking up to the smell of warm pancakes on a duvet day?

I really love sweet and savoury flavours together, although I don’t often play around with dishes to create them. I also added mature cheddar cheese to these because I like to live on the wild side, but you could add chopped spring onions, or both for that matter.

Eggless Polenta and Sweetcorn Pancakes
(makes 8-10)


120g fine cornmeal
30g plain flour
1 tsp bicarbonate of soda
2 tsp oil
3 tbsp sour cream
140g sweetcorn
140g mature cheddar cheese, grated
½ tsp salt
Pinch ground white pepper
Approx 250ml water or enough to make a thick batter similar to cake batter

Extra oil to grease your pan
Maple syrup and butter to serve


1. In a large bowl, sift together the cornmeal, flour and bicarbonate of soda. Add the rest of the ingredients and combine thoroughly.

2. Allow to rest for 10-15 minutes.

3. Grease a wide, non-stick pan and place on a low heat. Allow 2 tbsp of batter for each pancake, slightly flattening as you spread onto the pan.

4. Cook on a med/low heat until small bubbles begin to appear on the surface of the pancake, flip and cook on then other side. Keep in a warm place while you repeat the same process for the remaining batter. Serve in a stack, drizzle with maple syrup and a pat of butter.

Are you a syrup kind of person? Or do you prefer a spritz of lemon juice and a dusting of sugar? I need to know all about your pancake habits so as to progress my own – and because I’m a pancake fiend.

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