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Mini Dip Pancakes

Mini Dip Pancakes

For 4 you'll need

  • 125g self-raising flour
  • 5ml (1 level teaspoon) baking powder
  • 1 medium-sized beaten egg
  • 150ml milk
  • 145g can processed peas, drained
  • 165g can corn niblets, drained
  • 1 tsp vegetable oil
  • cherry tomatoes
  • 1 tbs Greek yoghurt
  • diced cucumber
  • 4
  • 10 mins


1.Make a well in 125g self-raising flour and 5ml (1 level teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml milk and mix to a smooth batter.
2. Carefully mix 1 x 145g can processed peas and 1 x 165g can corn niblets (both drained).
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
4. Cook each pancake for 1 1/2 minutes on each side or until golden brown.


Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.

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