Charred corn and chilli pancakes
- Servings:
- 4
- 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.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 357 | 12.6 | 2.5 | 0.89 | 44.0 | 10.6 | 5.4 |
Method
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
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