What you need - Ingredients list

Corn Noodle Pancakes
0:05 prep
0:15 cook
Corn Noodle Pancakes

Kids love 2 minute noodles and corn fritters so we've combined them to make these yummy pancakes.

0:05 prep
0:15 cook


  • 69g packet 2 minute noodles – chicken flavour
  • 2 eggs, lightly beaten
  • ½ cup plain flour
  • ½ teaspoon baking powder
  • 420g can Edgell Corn Kernels, drained
  • 2 tablespoons chopped fresh parsley
  • ½ cup milk
  • Oil, for cooking
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Step 1

Lightly break noodles into a bowl. Cover with boiling water and allow to stand for 5 minutes or until softened. Drain noodles and return to bowl.

Step 2

Stir in eggs, flour, baking powder, Edgell Corn Kernels, parsley, flavour sachet and milk.

Step 3

Heat a non stick frypan over medium heat and brush with oil. Drop spoonfuls of mixture into frypan and cook until golden on both sides.

Tip Substitute corn with a 420g can Edgell Mixed Vegetables for a variation.