- Preparation time:
- 15 mins
- Cooking time:
- 15 mins`
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.
|Values shown are approximate.|
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
Mix together the flours, baking powder with some salt and pepper in a large bowl and make a well in the centre
Add the eggs and begin to mix with a balloon whisk, gradually adding in the milk to form a smooth batter
Stir in the pureed sweetcorn, the sweetcorn kernels, coriander and chilli
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
Stack three pancakes up on a plate and drizzle over some chilli sauce and serve with a salad
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