Sweetcorn and red onion pancakes with sweet chilli dipping sauce
A refreshing, savoury take on the pancake loaded with crunchy veg and a sweet chilli side for extra warmth and flavour.
1 clove garlic, chopped
1 red chilli, seeded and chopped
50g caster sugar
2 tbsp white wine vinegar
2 sweetcorn cobs
100g self-raising flour
2 medium eggs, separated
3 tbsp semi-skimmed milk
1 small red onion
Finely chopped 20g pack fresh coriander, chopped
1. Place the garlic, chilli, sugar and vinegar together in a small pan and add 100ml water. Bring to the boil and simmer for 3-5 minutes until the chilli is soft and the sauce reduced by half. Remove from the heat, then pour into a small dish and leave to cool. Cook the corn cobs in a pan of boiling water for 5-6 minutes until the corn kernels are tender. Drain and scrape the sweetcorn from the cobs using a sharp knife.
2. Sift the flour into a mixing bowl with seasoning. Make a well in the centre. Whisk the egg yolks and milk together and whisk into the flour to make a very thick batter. In a separate bowl, whisk the egg whites until stiff and then fold into the batter.
3.Fold the corn, onion and chopped coriander through the batter mixture. Heat a non-stick frying pan over a medium to high heat. Drop spoonfuls of the mixture onto the pan and cook for a minute or two on each side until golden. Keep warm on a plate in the oven while you cook the rest. Serve garnished with fresh coriander and the dipping sauce.
Recipe courtesy of Waitrose