Since last weekend I have had a new recipe for a quick dinner without any meat. The sweetcorn pancakes will be a perfect dish during the summer holidays: simple, quick and they don't need sophisticated ingredients. I like this kind of dish as much as my children like to eat it. My children said that only courgette pancakes are better, but very few dishes can compare with them. Courgette pancakes have been an absolute hit for many years.

Today I added chili pepper and parsley to my sweetcorn pancakes. They were excellent with spicy yoghurt and chives. You can also prepare them without extras, and serve them sweet with fruit or maple syrup. Choose your favourite version or come up with your own idea for these beautiful sunny pancakes.

Ingredients:
1 tin of sweetcorn
150 ml of milk
10 tablespoons of cornflour
1 tablespoon of potato flour
half a chili pepper
a fistful of minced parsley
salt and pepper
oil for frying

Drain the sweetcorn. Leave two tablespoons of corn grain and blend the rest with the milk. Chop the chili pepper finely. Add the two kinds of flour to the corn mixture. Spice it up with salt and pepper and mix them in. Add the chili pepper, parsley and the rest of the sweetcorn and mix again. Fry the pancakes in oil. Serve with spicy yoghurt.

Enjoy your meal!

Try also
Easy snack – courgette in pancake batter
Kohlrabi-carrot pancakes
Courgette-buckwheat pancakes