Sweetcorn season has arrived and one of my favourite ways to cook them is in these pancakes with lots of fresh chilli, coriander and lime. They only take 30 minutes but they are a good choice for a weekend brunch or lunch when you have a bit more time to enjoy the pancake cooking process.
They can be made vegan and gluten free with a couple of very simple switches (listed below).
Serves 2
30 minutes
Ingredients
Pancakes
2 eggs or flax eggs
200ml milk or dairy free alternative
190g brown rice or spelt flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Salt & pepper
300g sweetcorn
1 red chilli, sliced finely
2 spring onions sliced finely
10g coriander, chopped including stalks
Zest of 1 lime
1 tbs groundnut or olive oil
Guacamole
2 avocados
2 medium tomatoes, chopped into small chunks
3 spring onions, sliced finely
Juice of 1 lime
Salt & pepper
Method for Sweetcorn Pancakes with Guacomole
Start by making the guacamole. Mash the avocado in a bowl and then stir in the tomatoes, lime juice, salt and pepper. Set aside until later.
Now make the pancake batter. Whisk the eggs in a large bowl and pour over the milk. Add the flour, baking powder, bicarbonate of soda and salt and pepper to the same bowl and stir until the mixture becomes a smooth batter. Stir in the sweetcorn, chilli, spring onions, coriander and lime zest.
In a large frying pan heat the butter or oil over a medium heat. Once the pan is hot, spoon in 2 tbs of the pancake batter at a time - you should be able to fit two pancakes in the pan. Cook for 1-2 minutes until bubbles appear on the surface of the pancake and then flip over, cooking for a further 1-2 minutes. Repeat this process until all the batter is used up, keeping the finished pancakes warm in a low oven.
Serve immediately with a generous dollop of guacamole, a few coriander leaves and chilli slices if you wish.
For more brunch ideas:
