Try these creamy savoury pancakes and serve with sliced smoked salmon, crème fraîche, and lemon
Serves: 6-8
Prep time: 30 mins
Cooking time: 25 mins
Total time: 55 mins
Skill level: Easy peasy




    •  500g (1lb) floury potatoes


    • 125g (4oz) plain flour


    • ½ teaspoon bicarbonate of soda


    • Salt and ground black pepper


    • 284ml carton buttermilk (or full-fat milk)


    • 198g can sweetcorn, drained


    • About 30g (1oz) butter, and a little vegetable oil


To serve:

    • 6-8 slices smoked salmon


    • 200ml carton crème fraîche


    • Lemon wedges






    1. Peel half of the potatoes and put into a pan of cold water, bring to boil and cook for about 15 minutes until soft. Drain and dry well back in the pan. Mash them and put into a bowl to cool.


    1. Peel and coarsely grate rest of potato. Add to mash with the flour, bicarbonate of soda and seasoning, then add buttermilk, or just enough milk to make a very thick batter. Stir in sweetcorn.


    1. Set the oven to Gas Mark 6 or 200°C. Heat a large, non-stick, ovenproof frying pan, add a little butter and oil, and all the batter mixture, to fill the pan. Cook over a medium heat for 2 minutes, then turn the heat to low until it firms, after 10 minutes. Brush the top with a little butter, then put the pan in the oven and cook for 10 minutes. Grill it if it’s not browned.


    1. Turn the pancake out and cut into 6 or 8 wedges. Serve with salmon, crème fraîche, and lemon.



Nutritional information per portion



sugars 0.0g fat 2.5g saturates 1.5g salt 0.0g calories 47(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.