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Sweetcorn pancakes with ham and chive dressing

Sweetcorn pancakes with ham and chive dressing

A fun addition to your brunch - our recipe for Sweetcorn pancakes with ham and chive dressing is a celebration of big flavours in small formats. The pancakes are savoury yet sweet from the corn, and they’re complemented nicely by creamy creme fraiche, sharp chives and deep flavours of dried, cured ham. Serve them warm.

30 min 1 portion
Garlic/Onionish Salty


Sweetcorn pancakes

  • 125 g cornflour
  • ½ tsp baking powder
  • 1 tsp coarse salt
  • 120 ml organic creme fraiche
  • 1 egg
  • 50 g Castello® Tickler Mature Cheddar, grated
  • 175 g corn kernel
  • 15 g butter

Side dish

  • 600 ml organic creme fraiche
  • 2 tbsp chives
  • 4 slices dry-cured ham


Combine the maize flour, baking powder and salt. Add the crème fraîche, egg, grated cheese and sweetcorn kernels and stir well. Brown a bit of butter in a frying pan. Using a tablespoon, form a little ball of dough, press it flat and fry in the pan – about 3 min. on each side over a medium heat. Cook the rest of the pancakes, melting a little butter in the pan before each one. Keep the pancakes warm under some aluminium foil.

Combine the crème fraîche with the finely chopped chives and serve with the warm sweetcorn pancakes and ham.

Tips & tricks

Thaw before re-heating, preferably in the refrigerator, otherwise they dry out. You can make the sweetcorn pancakes ahead of time and store them, covered, in the refrigerator. Warm them for 5 minutes at 200°C.