Try these simple, savoury pancakes with a hint of chilli and the sweetness of corn for the perfect weekend post training brunch
I never measure anything but taste and adapt as I go, so be prepared to do the same and trust your taste buds and your eyes to help ensure these have the right consistency before pouring into the pan.
- 200g plain flour or buckwheat if you are gluten-free
- 2tsp of baking powder
- 1 bird eye chilli finely chopped (remove the seeds if you don’t like it too spicy)
- 3 eggs, beaten
- 100m milk or plant/nut variety
- 300g tin of drained sweet corn
- salt and pepper
- Olive oil
Whizz everything together except for the sweetcorn. Add these and stir through. Oil the pan and heat. Drop the mixture on to the oiled pan, about the same width as a mug. Flip when they bubble and cook on the other side.
Serve with a spicy salad and a ripe avocado.