Sweetcorn Pancakes
I’ve given the humble pancake a savoury twist by adding sweetcorn and spring onions. Using ground almonds makes them glutenfree and injects a dose of protein and minerals like manganese, which helps the body form strong bones and regulates blood sugar. Ser ve with grilled tomatoes and crisp Parma ham on the side.
INGREDIENTS (Serves 2)
◆ 2 spring onions, finely chopped
◆ 1 corn on the cob, kernels sliced off (about 125g)
◆ 1 large egg
◆ 2tbsp ground almonds
◆ 1½tsp olive oil sea salt and freshly ground black pepper
To Serve
◆ 4 slices of Parma ham
◆ 2 vine tomatoes, halved through the middle
◆ 1 sprig of thyme
1 Preheat the grill. Put the spring onions, sweetcorn kernels, egg and ground almonds into a bowl. Season well and beat everything together with a fork.
2 Arrange the Parma ham slices on a baking sheet and put the tomatoes alongside. Pick the leaves from the thyme sprig and sprinkle over the top of the tomatoes and season with black pepper. Grill until the Parma ham is crisp and the tomatoes have warmed through.
3 Meanwhile heat the oil in a large fr ying pan. Roughly portion the pancake mixture into four and once the oil is hot, spoon each of the four mounds into the pan, spaced well apart. Flatten them down slightly and cook until golden, around 1-2 minutes, then flip over and cook until golden on the other side.
4 Divide the Parma ham and tomatoes between two plates and top with the pancakes.