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  • 250gm fresh shelled peas – just cooked
  • 1 cob corn – cooked and kernels removed
  • 250ml milk
  • 2 eggs
  • 30gm cornflour
  • 100gm plain flour
  • ½ teas. baking powder
  • 2 tabs. chopped fresh organic herbs
  • Olive oil for cooking


Combine, milk, flour, eggs and baking powder in a food processor. Mix to a pancake batter consistency. Adjust ingredients accordingly.

Mix through just cooked peas, corn and the fresh herbs.

Heat olive oil in a frypan. Add one tablespoon of mixture to pan. Cook each side to a golden colour.