Sweetcorn and Chilli Pancakes
Introduction
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.
Ingredients
| 200g | plain flour |
| 2 tsp | baking powder |
| ½ tsp | mild chilli powder |
| 3 | eggs, beaten |
| 100ml | milk |
| 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 | |
| olive oil |
Instructions
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.
