Spelt and sweetcorn pancakes with avocado and salsa

Name: Spelt and sweetcorn pancakes with avocado and salsa
Total time: 30 min
Ingredients: 350g of sweetcorn, tinned; 2 eggs; 100g of Doves Farm Organic White Spelt Flour; 1 tsp Doves Farm Bicarbonate of Soda; 75ml of milk; 4 dashes of Tabasco; 2 spring onions, finely chopped; 1/2 red chilli, deseeded and finely diced; 1 handful of coriander, chopped; salt; pepper; 300g of cherry tomatoes, quartered; 1/2 red onion, finely chopped; 1 handful of coriander, chopped; 1/2 red chilli, deseeded and finely chopped; 1 lime; 2 avocados; flaky sea salt; pepper

by GBC Kitchen

Item 1 of 1

Brunch
easy
Makes 16 pancakes
30 minutes

★ ★ ★ ★ ★

5.00

These quick and easy savoury pancakes make a delicious healthy brunch . Using spelt flour adds a nutty flavour which complements the sweetcorn , creamy avocado and vibrant lime-spiked salsa. Why not add a poached egg too if you fancy it!

First published in 2020

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Ingredients

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Imperial

Pancakes

350g of sweetcorn, tinned
2 eggs
100g of Doves Farm Organic White Spelt Flour
1 tsp Doves Farm Bicarbonate of Soda
75ml of milk
4 dashes of Tabasco
2 spring onions, finely chopped
1/2 red chilli, deseeded and finely diced
1 handful of coriander, chopped
salt
pepper

Garnish

300g of cherry tomatoes, quartered
1/2 red onion, finely chopped
1 handful of coriander, chopped
1/2 red chilli, deseeded and finely chopped
1 lime
2 avocados
flaky sea salt
pepper

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Method

Place half of the sweetcorn in a food processor with the eggs, flour, bicarbonate of soda, milk and Tabasco and blend to a batter

Stir through the other half of the sweetcorn with the spring onions, chilli and coriander and season the mixture with salt and pepper. Leave the batter to rest in the fridge whilst you prepare the avocado and salsa

To make the salsa, place the chopped tomatoes, red onion, chilli and coriander in a bowl and season with lime juice, salt and pepper

Peel and de-stone the avocados then place in a bowl and mash with the back of a fork. Taste and season with lime juice and plenty of flaky sea salt

Now you are ready to cook the pancakes. Place a large frying pan over a medium heat. Add a splash of oil and spoon in the batter (about 1.5 dessert spoons of mixture per pancake). Turn down to a low heat and fry for 3 or 4 minutes

Use a spatula to flip the pancakes and fry for a further minute or so. You’ll need to work in batches, so keep the cooked pancakes in a low oven to keep them warm

Serve up warm with the smashed avocado and salsa

First published in 2020

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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