Charred corn and chilli pancakes
These are a great savoury brunch pancake and can be made ahead to freeze and quickly reheat. You could try adding chopped tiger prawns to the batter for extra texture and flavour.
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Servings
4 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 357 | 12.6 | 2.5 | 0.89 | 44.0 | 10.6 | 5.4 |
Method
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Step 1
Rub the sweetcorn with a little oil and griddle or grill for 8-10 minutes until slightly charred. Cut the kernels off with a sharp knife. Reserve one half and place the other half in a food processor and blitz until pureed.
Step 2
Mix together the flours, baking powder with some salt and pepper in a large bowl and make a well in the centre.
Step 3
Add the eggs and begin to mix with a balloon whisk, gradually adding in the milk to form a smooth batter.
Step 4
Stir in the pureed sweetcorn, the sweetcorn kernels, coriander and chilli.
Step 5
Heat a little oil in a large frying pan and drop four large tablespoons of batter in, cook for 2 minutes each side until golden and cooked through. Repeat to make 12 pancakes.
Step 6
Stack three pancakes up on a plate and drizzle over some chilli sauce and serve with a salad.
