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Sweetcorn Pancakes with Spiced Yoghurt Dip

Whisk flours, egg, and milk into batter, stir in sweetcorn and chives, fry until golden, and serve with harissa yoghurt.

VegetarianQuickBreakfastPancakesSweetcorn

Estimated Nutrition

Per Serving Total
Calories 210.5 kcals 842.1 kcals
Carbohydrates 26.2 grams 104.8 grams
Fat 8.1 grams 32.5 grams
Protein 8.6 grams 34.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
100
g
Self-Raising Flour
1
tbsp
Cornflour
CondimentsSauces
0.5
tsp
Harissa
Dairy
1
piece
Egg
free-range
105
ml
Milk
approx 7 tbsp
150
ml
Greek-Style Yoghurt
Fruits
1
squeeze
Lemon Juice
NutsSeeds
1
bunch
Chives
small bunch, finely chopped
OilsFats
10
ml
Vegetable Oil
for frying
Vegetables
85
g
Sweetcorn
canned, drained

Steps

  • Whisk flours, egg, and milk into a smooth batter.
  • Stir the drained sweetcorn and chopped chives into the batter.
  • Heat 10ml of vegetable oil in a frying pan.
  • Fry spoonfuls of batter until the base is golden, then flip.
  • Drain cooked pancakes on kitchen paper.
  • Mix yoghurt, harissa, and lemon juice in a bowl and season.
  • Stack pancakes on a plate and serve with the yoghurt dip.