Recipe: Tom Aikens' tinned sweetcorn pancakes

This recipe from the Michelin-starred British chef calls for just three ingredients

Recipe: Tom Aikens' tinned sweetcorn pancakes

If you’re looking for something quick and easy to whip up at home in the UAE, you’re in luck.

British Michelin-starred chef Tom Aikens, the chef behind Dubai’s Pots, Pans & Boards and Abu Dhabi’s Oak Room, Alba Terrace and Market at EDITION, is offering up a way to use tinned sweetcorn, eggs and flour – and we’re certain you already have the ingredients in your kitchen.

“Tinned sweetcorn is such a good failsafe. It can quickly be made into a salad, salsa, soup or purée," says Aikens.

"I also love it mixed with cottage cheese and chilli flakes and dolloped on a jacket potato. However, this is my favourite way to have it – and a great one for kids. This tinned sweetcorn pancakes recipe makes enough for three people."


• 600g tinned sweetcorn
• Three eggs
• 125g self-raising flour


• Put the flour, eggs and 500g of the sweetcorn into a food processor and blitz until combined.

• Stir in the remaining 100g of sweetcorn. At this point you can also add a couple of chopped spring onions, half a teaspoon of paprika and salt and pepper.

• The pancake batter is then ready to fry in oil (about a tablespoon) until golden on both sides. Serve alongside a little grilled avocado if you have it.

On the hunt for more tasty and simple recipes using store cupboard staples? Head here.

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