Sweetcorn pancakes with spiced yoghurt dip
Prep time less than 30 mins
Cook time less than 30 mins
Makes 4
Dietary Vegetarian
From Ready Steady Cook
Method
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Whisk together the flours, egg and milk to make a smooth batter. Stir in the sweetcorn and chives.
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Heat two teaspoons of vegetable oil in a frying pan and add a spoonful of batter.
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Fry until the base is golden, then turn over. Drain on kitchen paper. Repeat with the remaining batter.
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Mix the dip ingredients together in a small bowl and season.
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To serve, stack the pancakes on a plate and serve with a dollop of the yoghurt dip.
Ingredients
For the pancakes
- 100g/3½oz self-raising flour
- 1 tbsp cornflour
- 1 free-range egg
- 6-7 tbsp milk
- 85g/3oz canned sweetcorn, drained
- small bunch chives, finely chopped
- vegetable oil, for frying
For the dip
- 150ml/5fl oz Greek-style yoghurt
- ½ tsp harissa
- squeeze lemon juice
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