What do you cook when you’re fed up of salads, still want something light, and it’s too warm to bear several pans boiling on the hob? These are certainly a good suggestion!
Super quick to make, needing only one bowl and one pan, these seem bound to become a favorite with us. The perfect mix of spicy and sweet, these sweetcorn pancakes felt light and healthy, but were substantial enough to satisfy even W. A slightly long ingredients list, but things we always have in the cupboard, I’m planning on trying a brunch recipe using these very soon!
- 150g plain flour
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp chilli powder – or 1 small red chill, deseeded and finely chopped
- 1 tsp paprika
- 1 egg, beaten
- 1 tsp lemon juice
- 350g/1 tin sweetcorn
- 4 spring onions, thinly sliced
- Olive oil
Pop the flour, baking powder, salt, and spices in a bowl. Add the egg, lemon juice and 125ml of water, before beating to a smooth pancake-style batter. Add the corn and spring onion; stir to combine. Heat the oil in a frying pan and spoon in 2 heaped tbsp of the mixture for each fritter. Flatten slightly and cook for around 2 minutes each side until golden, cooked through and slightly crispy. Keep the pancakes warm in the oven whilst repeating with the remaining mixture.
What’s your favorite carby side dish?
