Sweetcorn Pancakes With Smoked Salmon, Cucumber & Dill



  • 1 cup self-raising flour
  • 1 egg, lightly beaten
  • 1 cup HeartActive
  • 1/4 cup creamed corn
  • 1/4 cup chopped spring onions
  • olive oil spray
  • 4 slices (100g) smoked salmon, cut into thick strips
  • 1/2 lebanese cucumber, thinly sliced
  • 1 tablespoon chopped dill
  • 1 cup rocket leaves
  • grated rind and juice of 1/2 lemon
  • 1/3 cup Farmers Union Reduced Fat Greek Style Natural Yoghurt


  1. Place flour in a large bowl, whisk in eggs, HeartActive, corn and spring onions to form a smooth batter.
  2. Lightly spray a non-stick frypan with oil and drop in 1/2 cup of mixture. Cook until bubbles appear on the surface and underside is golden. Turn and cook until golden. Repeat with remaining mixture, to make 4 pancakes and keep warm.
  3. Toss remaining ingredients in a large bowl until combined.
  4. Arrange two pancakes on each serving plate and top with smoked salmon salad.

Try adding grated zucchini or pumpkin to pancake mixture, for extra fibre. Substitute 1/2 wholemeal self raising flour in pancake mixture, if desired.

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