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.

Vegetarian Quick Breakfast Pancakes Sweetcorn

Estimated Nutrition

Calories

210.5

kcal / serving

842.1 kcal total

Carbs

26.2g

per serving

104.8 g total

Fat

8.1g

per serving

32.5 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Rising Flour

tbsp

Cornflour

CondimentsSauces

0.5

tsp

Harissa

Dairy

piece

Egg

free-range

105

Milk

approx 7 tbsp

150

Greek-Style Yogurt

Fruits

squeeze

Lemon Juice

NutsSeeds

bunch

Chive

small bunch, finely chopped

OilsFats

Vegetable Oil

for frying

Vegetables

Sweetcorn

canned, drained

Method

Stack pancakes on a plate and serve with the yoghurt dip.

Mix yoghurt, harissa, and lemon juice in a bowl and season.

Fry spoonfuls of batter until the base is golden, then flip.

Heat 10ml of vegetable oil in a frying pan.

Stir the drained sweetcorn and chopped chives into the batter.

Whisk flours, egg, and milk into a smooth batter.

Drain cooked pancakes on kitchen paper.