Sweetcorn Griddlecakes with Yogurt Sauce

Ingredients to make 12

• 75g

  Cornmeal
• 75g

  Strong white flour
• 125g

  Canned sweetcorn or frozen sweetcorn, defrosted
• 150ml

  Skimmed milk or water
• 2 tsp

  Baking powder
• 2 tbsp

  Fresh coriander, chopped
• 1 tbsp

  Vegetable oil, plus extra for greasing
• 2

  Egg whites
• -

  Salt and freshly ground black pepper
• For the Sauce

• 150g

  Greek yogurt
• 2 tbsp

  Fresh coriander, chopped
• 1 tbsp

  Lemon juice
• -

  Grated jest of a lemon

Approximate Times

• Preparation :

  5 minutes
• Cooking :

  Less than 20 minutes

Method

1. Combine the cornmeal, flour, baking powder and some black pepper in a large bowl. Add the oil and the milk or water, and stir until the batter has a thick, dropping consistancy.
2. Add the sweetcorn kernals and chopped coriander to the batter, mix well, cover and allow to rest for 20 minutes.
3. Whisk the egg whites and a pinch of salt into soft peaks. Add a little beaten white to the batter to loosen it, the fold in the rest.
4. Heat a griddle or large frying pan and spead a thin coating of oil over it with a piece of kitchen paper. Keep the paper to hand and use it to grease the pan for the next batch.
5. Dip a large tablespoon into water and use it to drop spoonfuls of the batter onto the hot griddle or pan. Cook for 2-3 minutes until browned, then turn them over and cook for a further 3-4 minutes. Keep the first batch warm and repeat until all the batter has been used, greasing the griddle or pan after each batch.
6. In a bowl, mix together all the sauce ingedients and serve it with the griddlecakes.