Vegetarian Recipes | Vegetable Pancakes | Red Tractor

Vegetarian Recipes

Vegetable Pancakes Recipe

Served with a deliciously sweet sauce, these vegetable pancakes are a great way to get your five a day while still feeling like a treat!

They are great for lunch, or as part of a salad buffet. The Red Tractor logo on ingredients means your food or drink has met responsible production standards and is fully traceable back to independently inspected farms in the UK.
Makes: roughly 16 (size dependent)


For the pancakes:
  • 120g self-raising flour
  • 2 eggs, beaten
  • 100ml Red Tractor milk
  • 1 large can of sweetcorn kernels, drained well 
  • 1 Red Tractor red pepper, stem and seeds remove, chopped into small dice
  • 4 Red Tractor spring onions, finely chopped
  • 100g Red Tractor cheese - you can use a feta-type  or goats cheese, crumbled,  or Cheddar, grated, depending on your preference
  • Salt and freshly ground black pepper
  • Sunflower or Red Tractor rapeseed oil for frying

For the cucumber salad:
  • 1 large Red Tractor cucumber, sliced into thin slices with a food processor or mandolin
  • 1 Red Tractor red onion, sliced similarly thinly
  • 3 tablespoons of white wine vinegar
  • 4 tsp Red Tractor caster sugar
  • 1 tsp salt
  • Handful of chives


  1. Toss the cucumber and onion slices together in a bowl.
  2. Warm the vinegar in a small saucepan with 3 tablespoons of water. Add the sugar and salt, and stir to dissolve. Taste and add more sugar and salt if necessary. Pour over the cucumber-onion mix. Decorate with snipped chives.
  3. In a large bowl, mix together the flour, eggs and milk to form a thick batter. Add the corn, pepper, spring onions and cheese. Season well. You want the mixture to have the consistency that it will drop in blobs from a spoon into the pan, so if it is too thick add a little more milk or some water.
  4. Add a tablespoon of oil to a frying pan and heat over a medium heat until a teaspoon of batter sizzles gently when your drop it in. 
  5. Then add the batter a tablespoon at a time into the pan. Turn when they are set and brown on one side  - about three minutes on each side. 
  6. Drain on kitchen paper and keep warm until ready to eat. 
  7. Serve with the pickled cucumber salad
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