Olive Magazine

Sweetcorn mini pancakes with avocado salad

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Mini sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

  • Vegetarian
Nutrition:
NutrientUnit
kcal279
fat9.5g
saturates1.6g
carbs42.5g
fibre3.5g
protein8.5g
salt0.96g
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Try these mini pancakes, then check out our American pancakes, savoury pancakes, potato pancakes, sourdough pancakes and more pancake recipes.

Watch our 20-second video for the easiest way to stone an avocado...

Ingredients

  • 100g plain flour
  • 1 tsp baking powder
  • 1 egg, beaten
  • 150ml milk
  • 1 large tin (about 340g) sweetcorn, drained
  • 4 spring onions, chopped (use the green bits as well)
  • 1 avocado, cut into small chunks
  • 150g cherry tomatoes, halved
  • ¼ cucumber, cut into small chunks
  • sunflower oil

Method

  • STEP 1

    Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
    Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
    Put 3-4 pancakes on a plate and serve the avocado salad on top.

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