PANCAKE DAY - RICOTTA, CORN AND HOT HONEY PANCAKES

A little savoury number to add to your home cooking repertoire!

Hello, and welcome back to The Good Home Cook!

Somehow again its March and we are back to shrove Tuesday. In our house on pancake day we tend to make two types of pancakes. There is of course always the classic thin, frilly, silky crêpes smothered in sugar and lemon juice. The second pancake we have is always savoury and tends to rotate each year. I love crêpes stuffed with cheese, nutmeg laced spinach and ham and topped with a fried egg or baked Crespella (see last years news letter for a lovely ham, radicchio and speck number!). This year I fancied a fat, fluffy American number turned savoury. Todays recipe is for pancakes that are packed with sweet corn kernels and drizzled with a chilli laden honey. The sweet savoury hit makes for a satisfying bite. Add a big stack of crispy, streaky bacon if you like or eat as they are.

If you tend to stick to your favourite classic pancake recipe every year I don’t blame you but why not have two types for your pancake day supper? - it is a day to be greedy after all.

See you next week for an issue all about leeks!

Esther x

Sweetcorn and ricotta pancakes with chilli honey  

The chilli honey is so delicious on these light ricotta pancakes, this version is very easy to make  but if you have a hot honey in your store cupboard already you can always use that. And if the double hit of chilli in both the pancakes and honey is too much you can always omit the green chilli from the pancakes. Tinned sweetcorn works well for this recipe, but once corn is in season, use fresh, simply blanch the cob in boiling water for a few minutes before leaving to cool and slicing off the kernels. 

Prep time 15 mins, cook time 20 mins

Serves 2