Southern pancakes with smothered shrimp sauce

For a taste of the American South, try Ashbell McElveen's cornmeal pancakes served with a flavourful prawn sauce
By Ashbell McElveen
Southern pancakes with smothered shrimp sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 150 g flour
  • 50 g yellow cornmeal, or polenta or polenta
  • 2 tsp baking powder
  • 2 eggs
  • 550 ml milk
  • 225 ml buttermilk
  • 1/2 tsp salt
  • 1 1/2 tsp caster sugar
  • 1 tsp chopped herbs, uch as parsley, chives, oregano
  • vegetable oil, for frying

For the smothered shrimp sauce:

  • 2 tsp butter
  • 1 small red pepper, sliced thin
  • 2 spring onions, sliced
  • 1 clove garlic, minced
  • 5 sage leaves
  • 450 g medium or large raw prawns, peeled and roughly chopped
  • 550 ml fresh prawn or chicken stock
  • 1 tsp flour


1. First make the Southern pancakes. Place the flour, cornmeal, baking powder, eggs, buttermilk, milk, salt, sugar and herbs in a mixing bowl and whisk together until they form a smooth batter.

2. Heat a heavy-based frying pan or smooth griddle pan, add in a little vegetable oil and allow it to heat through.

3. Add in around 25floz of batter to the pan for a small pancake, letting the batter spread out on its own.

4. Fry for around 2 minutes until you see small bubbles form around the edge of the pancake.

5. Flip with a spatula and fry for a further 2 minutes. Remove and keep warm.

6. Repeat the process until all the batter has been used up.

7. To make the smothered shrimp sauce, heat the butter in a large, heavy-based saucepan.

8. Add in the red pepper, spring onion, garlic and sage and fry for 1-2 minutes, stirring often.

9. Add in the prawns and fry until just pink.

10. Add in the flour and mix in until no flour is visible. Add in the stock and cook, stirring, for 4-5 minutes until the sauce thickens.

11. Serve the Southern pancakes with the smothered shrimp sauce.

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