Sweet Onion, Corn & Cheddar Savoury Pancakes
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Sweet Onion, Corn & Cheddar Savoury Pancakes

A delicious fusion of pancake, polenta and omelette, this recipe can be served anytime of day. Leftovers reheat nicely in the microwave.

  • Prep Time
    25 minutes
  • Cook Time
    25 minutes
  • Serves
  • Experience



  • 5 large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 cup grated Black Diamond Old Cheddar Cheese,
  • 1/4 cup fine cornmeal
  • 1/4 tsp salt
  • 2 tbsp Lactantia Salted Butter, divided

Caramelized Onion & Corn topping:

  • 2 tbsp Lactantia Salted Butter
  • 1 large sweet onion, thinly sliced
  • 1/4 tsp each dried thyme leaves, salt and pepper
  • 2 tbsp Lantic Old Fashioned Brown Sugar
  • 1 tbsp cider vinegar
  • 1 cup frozen corn kernels, thawed
  • Additional grated Black Diamond Old Cheddar Cheese
  • Chopped green onions


  1. Preheat oven to 425°F (220°C).
  2. Combine eggs, flour, milk, cheese, cornmeal and salt in a blender; blend until smooth.
  3. Meanwhile, divide butter between two 8-inch cake pans; place in oven for 1 to 2 minutes (don’t allow butter to brown.) Tilt pans to coat bottoms evenly. Divide batter between hot pans. Bake for 18 to 20 minutes or until puffed and golden.
  4. Meanwhile, melt butter in a large skillet set over medium heat.
  5. Add onion, thyme, salt and pepper; cook, stirring often for 10 minutes or until golden brown. Add sugar, vinegar and corn. Cook, stirring often, until well caramelized.
  6. Cut pancakes into wedges. Serve warm, topped with the corn mixture, additional grated cheese and green onions. Makes 4 entree servings or 8 side-dish servings.