CORN PANCAKES WITH SPIKED YOGHURT

In case I haven’t said it 20 times already, my favourite mealtime is Sunday brunch! Nothing beats a lazy Sunday morning making good food while eating them in utter blissful peace with no place to rush to and no blaring sounds of traffic, herds of strangers or babies crying (although if I do hear this, I should probably be scared).

My current favourite is this corn pancake recipe. It’s basically a savoury, high nutrient high fibre version of the usual sugary regular pancake option. I very much prefer using fresh corn for this as it gives a burst of freshness, but canned corn would do as well. Paired with a zingy, peppery yoghurt, it’s a pretty good definition of a happy, easy brunch at home with all the good trimmings.

This recipe makes 4 corn pancakes.

What You Need:
1 ½ cups corn
2/3 cups flour
1 tspn. baking powder
1 large egg
Dash of milk
3 tbspn. Plain yoghurt
1 tbsp. lemon juice
Cracked black pepper
1 small clove garlic

What You Do:

1. Mix corn, flour, baking powder, egg and dash of milk in a bowl. If the consistency is too lumpy, add a bit more milk. Season with salt and pepper.
2. Put a non-stick pan on a heat with 1 tbsp. oil, and once it is hot ladle the batter onto it. Don’t crowd the pan.
3. Meanwhile, make the yogurt dip. Grate the garlic into the yogurt, add the lemon juice, dash of salt, and freshly cracked black peppercorns. Grate in some lemon zest for extra zing. Taste.
4. Serve the pancakes, topped with the yogurt, and a cup of Earl Grey tea.
5. Enjoy your mindless, happy, nutritious Sunday brunch before life bothers you again.

Tip: Some might even say that it’s even more enjoyable with a little Thai Chili Sauce.