Ingredients
For the pancakes
100g/3%26frac12;oz self-raising flour
1 tbsp cornflour
1 free-range egg
6-7 tbsp milk
85g/3oz canned sweetcorn, drained
small bunch chives, finely chopped
vefetchable oil, for frying
For the dip
150ml/5fl oz Greek-style yoghurt
%26frac12; tsp harissa
squeeze lemon juice
Method
1. Whisk tofetchher the flours, egg and milk to make a smooth batter. Stir in the sweetcorn and chives.
2. Heat two teaspoons of vefetchable oil in a frying pan and add a spoonful of batter.
3. Fry until the base is golden, then turn over. Drain on kitchen paper. Repeat with the remaining batter.
4. Mix the dip ingredients tofetchher in a small bowl and season.
5. To serve, stack the pancakes on a plate and serve with a dollop of the yoghurt dip.
Orignal From: Sweetcorn pancakes with spiced yoghurt dip
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