Description
Perfect for brunch! We served them alongside lots of crispy bacon, creamy avocado slices, sour cream, farmer’s cheese and soft poached eggs. Positively dreamy!
Ingredients
- 1 can (15 Oz. Can) Sweet Corn, Drained
- ½ whole Jalapeno Pepper
- 2 whole Garlic Cloves
- 6 whole Green Onions, Chopped
- Small Handful Of Cilantro
- 1 teaspoon Salt
- 1 teaspoon Chili Powder
- 3-½ ounces, weight All-purpose Flour
- 1 teaspoon Baking Powder
- 1 whole Egg
- Vegetable Oil, For Frying
Preparation
1. Blend the sweetcorn, chillies, garlic, spring onions and cilantro until finely chopped (don’t go overboard though, you don’t want a purée). Then add remaining ingredients and blend until smooth. (If it seems really dry, add a little milk.)
2. Heat about one tablespoon of vegetable oil in a frying pan until hot and fry tablespoonfuls of the batter for 2 minutes on each side. Once you’ve flipped the pancakes over, press them down a little with your spatula to keep them thin and crisp.
3. Remove them from the pan and drain on a plate lined with kitchen paper while you cook the rest of the pancakes.
