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Healthy cheese & corn pancakes

Creamy cottage cheese keeps this pancake batter super-light and fluffy – a perfect breakfast or brunch.
Total Time 30 mins
Servings 4 servings
Calories 400 kcal


  • One tin sweetcorn
  • Six spring onions
  • One fresh red chilli
  • Two free-range eggs
  • 200 g cottage cheese
  • 150 g wholemeal self-raising flour
  • 50 ml semi-skimmed milk
  • olive oil
  • Four rashers of higher-welfare smoked streaky bacon
  • Four bananas
  • Tabasco jalapeño sauce (optional)


  • Tip the sweetcorn into a bowl, juice and all. Trim the spring onions and finely slice with the chilli (deseed if you like), then add to the pot along with the eggs, cottage cheese and flour.
  • Mix, then gradually loosen with the milk to a thick but oozy batter. Lightly season with sea salt and black pepper.
  • I like to cook and serve two pancakes at a time, so each person gets a lovely hot plate of food. Put a large non-stick frying pan on medium heat and wipe with a piece of oiled kitchen paper.
  • Place one rasher of bacon in the pan and as soon as it starts to release its smoky fat, wiggle that around the pan. Add two small ladles of batter to one side and flatten them slightly.
  • Peel one banana and cut into four chunky slices at an angle. Add them to the pan to caramelise, turning when golden. Once the pancakes are golden on the bottom, flip them over to cook on the other side. Finessing your temperature control so that everything is ready at the same time is an art – tweak the temperature to help you out until you get your groove.
  • Get your first lucky customer seated at the table and serve their pancakes with the banana, bacon and Tabasco (I love the green jalapeño one here) for drizzling, if they fancy it, while you crack on with the next portion.