Toasted Corn Pancakes with a Mushroom and Onion Sauce

Toasted Corn Pancakes with a Mushroom and Onion Sauce

Shorty after Helena and I got together, way back in the mid 90’s, I cooked her savoury pancakes. They were the thin British style but I think I served them with a peppery mushroom sauce with greek yoghurt, loads of pepper and garlic of course. She’d never had a savoury pancake before. 

These are a bit of a take on those but using the Big Green Egg to toast the sweetcorn. Instead of thin, these are chunky Americal style which lends itself to being cooked on the Egg in a cast iron pan. The toasted sweetcorn gives it a cornbread feel, a very traditional BBQ dish. 

The sauce though is rich, creamy and sticky, you won’t want too much of this dish unless you want to spend the afternoon on the sofa in a food coma. Topping it off with a fried egg is just naughty. 

Cooking surfaces

BBQ Temperature


For the pancakes

  • 1 corn on the cob
  • 200g self-raising flour
  • 200ml milk
  • 1.5 tsp baking powder
  • 3 eggs
  • 25g melted butter plus extra for frying

For the sauce

  • 300g closed cup or chestnut mushrooms
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2tbsp olive oil
  • 200ml double cream
  • Maldon salt and pepper to taste
  • Handful chopped parsley

To garnish

  • 1 Egg per person to fry
  • Parsley to garnish
  • 1 red chilli


For the pancakes

  1. Melt some butter and add to it the flour, milk, baking powder and eggs in a food processor. Mix it until you have a gloopy batter.
  2. Setup your Egg for a direct cook at 180°C with just the stainless steel grid.
  3. Cook your corn on the cob on the grid, turning every minute or so until the kernels start to brown.
  4. Once cooked set aside to cool and once cool, cut the kernels off with a knife and stir through the batter.
  5. Heat a cast-iron skillet on your Egg and when hot, wipe around some butter and then spoon in some of the batter. You need about 2tbsp per pancake. Try not to make them too thick, about 7mm is good, they’re going to puff right up. 
  6. Leave to cook for 2-3 minutes before turning when they are golden brown and the top has started to set. 
  7. Cook for a further 2 minutes. 
  8. Take them out of the pan and make another batch, keeping these warm in foil.

For the mushroom and onion sauce

  1. In a skillet fry the mushrooms, onion, garlic and chilli (optional) in the olive oil. 
  2. Cook until then onions have softened and the mushroom has turned a golden colour, having lost most of its moisture. 
  3. Add the cream, parsley and seasoning and cook until warmed through. Don’t overcook the sauce as it will split. 

For the fried egg

  1. Use the skillet you cooked the pancakes in to cook a fried egg per person. 

Putting it all together

  1. Place a pancake on a plate. 
  2. Top with some of the sauce. 
  3. Add another pancake.
  4. Add more sauce.
  5. Finally, top with the fried egg and sprinkle over some chopped parsley and garnish with a red chilli slice or two. 

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