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Fresh corn pancakes with ham and chive dressing

Fresh corn 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


Fresh corn pancakes

  • 4⅖ ounces cornflour
  • ½ tsp baking powder
  • 1 tsp coarse salt
  • ¾ cup organic sour cream 9%
  • 1 egg
  • 1¾ ounces pasta & gratin cheese
  • 6 ounces corns kernels
  • ½ ounce butter

Side dish

  • ½ cup organic sour cream 9%
  • 2 tbsp chives
  • 4 slices dry-cured ham


1. Combine the flour, vanilla sugar, baking powder and salt. Add the creme fraiche, egg, grated cheese and corn kernels and stir well.

2. 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 medium heat.

3. Cook the rest of the pancakes, melting a little butter in the pan before each one. Keep the pancakes warm under some tin foil.

4. Combine the creme fraiche with the finely chopped chives and serve with the warm corn pancakes and ham.

Tips & tricks

Thaw before re-heating, preferably in the refrigerator, otherwise they dry out. You can make these corn pancakes ahead of time and store them, covered, in the refrigerator. Warm them for 5 minutes at 400°F.