Sweetcorn and Chilli Pancakes
Perfect for when you crave something savoury and substantial for breakfast right the way through to a midnight snack. It’s amazing what you can throw together when you really look around your kitchen.
|2 tsp||baking powder|
|½ tsp||mild chilli powder|
|300g tin||of sweetcorn, drained|
|4-6||spring onions, chopped, or ½ red onion, finely chopped|
|1 tbsp||chopped coriander or parsley|
|sea salt and freshly ground black pepper|
Beat together the flour, baking powder, chilli powder, eggs and milk until you have a smooth batter. Stir in the sweetcorn, onion, coriander or parsley and some seasoning.
Heat a little olive oil in a non-stick frying pan or pancake pan. Drop 2 tablespoons of batter per fritter into the pan and cook as many as will fit comfortably for a couple of minutes until the bases are golden. Carefully turn over and cook for a further 2 minutes, again until the bases are golden.
Keep warm while you continue with the remaining batter, adding more oil to the pan as you go.
PS . . . All sorts of things can be served with the pancakes, such as:
* Crispy fried bacon.
* Roasted peppers.
* Smoked salmon.
* Fried chorizo or salami.
* Cooked prawns.
* Grilled halloumi cheese.
* Sliced avocado or guacamole.
* Pickled chillies and gherkins.
* Sour cream or crème fraîche.
* Sweet chilli dipping sauce.
* Tomato ketchup.