Monday Munchies: Mexican Sweetcorn Pancakes With Poached Eggs and Salsa
Spice up that generic breakfast with a twist. - Tony
- For the sweetcorn pancakes
- 100g/3½oz plain flour
- 1 tsp baking powder
- 1 free-range egg
- 150ml/5fl oz whole milk
- salt and freshly ground black pepper
- 1 corn on the cob, kernels only
- 1 tbsp vegetable oil
- For the tomato chilli salsa
- 3 tomatoes, skin and seeds removed, chopped
- 6 coriander sprigs, leaves only, chopped
- 1 green chilli, very finely chopped
- pinch sugar
- ¼ small red onion, finely chopped
- 1 lime, juice only
- pinch sea salt
- freshly ground black pepper
- For the poached eggs
- 1 tbsp white wine vinegar
- 4 free-range eggs
- For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
- Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
- For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
- For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
- To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.