This is one quick and easy recipe that all of our children will eat without complaint (it's a very small selection, unfortunately). Other reasons we make them a lot: they're fast, need no fancy ingredients and include a bit of veg too. Grown-ups like them as much as children, too. Feel free to mix it up by using peas instead of sweetcorn, spring onions instead of garlic or maybe even grating in some carrot. Serve with some sort of salad if you're feeling optimistic...
- 115g self-raising flour
- 150g frozen sweetcorn (defrosted) or 200g canned sweetcorn (drained)
- 1 clove garlic sliced
- 1/2 teaspoon baking powder
- 50g cheddar cheese, grated
- 1 egg, beaten
- 150ml milk
- Pinch of salt
- Butter for frying
1. In a large mixing bowl, add the flour, baking powder, salt, cheese and sweetcorn. Mix.
2. Add the egg and milk to the bowl, then stir into the dry ingredients to form a thick batter. You can leave it in the fridge to thicken up if you like, but we don't bother!
3. In a large frying pan, heat a knob of butter over a medium heat and fry the garlic for a couple of minutes (don't let it brown).
4. Drop spoonfuls of batter into the pan, leaving space between each pancake. We cook three at a time in our large frying pan. Cook for two or three minutes on each side. They should be golden, slightly crisp and cooked through. Keep going until you've used all the batter.
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