This is one of those recipes we make quite a lot. For us, it’s a recipe we can throw together from ingredients we have in the cupboards.
Sweetcorn pancakes (Serves 4)
125g self-raising flour
400g can of sweetcorn, drained
Salt and pepper
Oil for frying
1. Mix the flour, egg and milk in a food processor until smooth. Add half the sweetcorn and pulse again.
2. Fold in the remaining sweetcorn and season as required.
3. Brush the frying pan lightly with oil and heat up the pan. Cook tablespoonfuls of the batter at a time. When the mixture has set, flip over and cook the second side until golden. Repeat until all the mixture has been used.
Serve with a tomato chutney.