How to make double corn pancakes for Shrove Tuesday

Shrove Tuesday – aka Pancake Day – is upon us and it’s time for the annual squabble over what constitutes a “proper” pancake.

There is the traditional British pancake, lacy and crepe-like, with purists insisting on nothing more to accompany them than lemon juice and a dusting of icing sugar.

American pancakes, on the other hand, are fluffier and beg for a generous glug of maple syrup.

But replace part of the flour with cornmeal or polenta, add some corn kernels and you’ve got something more savoury.

A sprinkling of blueberries and the requisite syrup and you’re sorted for either breakfast or dinner.

If you’d like to go even more savoury, then skip the blueberries and syrup, fold some chopped coriander and chives into the batter and top with Greek yoghurt or crumbled goat’s cheese, and some chorizo.

The batter benefits with a rest, allowing it to thicken up. So by all means make it the night before so it’s ready in the morning.

If you’re using herbs, add them right before you’re cooking. They’re best hot off the pan, so assemble the troops before you start making your pancakes.

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Makes 12

1 egg
45g butter, melted and cooled
150ml milk
50g flour
50g fine cornmeal or polenta
½ tsp salt
1½ tsp baking powder
1 tsp sugar 
100g drained, tinned corn
Vegetable oil

Place the egg and melted butter in a large bowl and blend on high speed with an electric hand mixer or alternatively, use a whisk. Mix for a few minutes until the egg mixture becomes paler. Add in the milk and mix again until it’s light and frothy.

Sift together the flour, salt, baking powder and sugar. Combine with the cornmeal or polenta and fold into the liquid mixture. Stir in the corn kernels and set aside to rest, at least 10 minutes and up to overnight.

When you’re ready to cook the pancakes, heat a frying pan over medium heat. Add a small drizzle of vegetable oil – just enough to coat the bottom. Ladle in spoonfuls of the batter – each pancake should be about 9-10cm in diameter.

Let them cook until the top is covered with bubbles and beginning to firm up. Flip and cook on the other side for another minute or two. Serve hot with maple syrup and blueberries or the toppings of your choice.

@juliapleonard