Thai Sweetcorn & Couscous Pancakes
Give your pancake day a savoury twist with these delicious sweetcorn pancakes using our Ainsley Harriott Aromatic Thai Couscous. They’re so good they make a great brunch, light meal or appetiser any day of the year! Try with a drizzle of sweet chilli or Sriracha sauce and serve with your favourite salad.
Prepare the couscous according to the packet instructions. Fluff with a fork and set aside.
Sift the flour and baking powder into a large bowl. Make a well in the centre and add the beaten eggs. Gradually add the milk, whisking until all the flour is combined and the batter is smooth. Season well with salt and pepper.
Just before you’re ready to cook the pancakes gently stir the prepared couscous, sweetcorn, spring onion, chilli and coriander into the batter until combined.
Drizzle a little oil into a large non-stick frying pan over a medium heat. When hot, carefully add large spoonfuls of batter to create 3-4 pancakes, making sure they are well spaced apart. Cook for 2 to 3 minutes on each side or until firm and golden brown. Remove from the pan and keep warm while you cook the remaining pancakes.
- 1 packet Ainsley Thai Couscous
- 100g plain flour
- 1 tsp baking powder
- 2 eggs
- 150ml milk
- 1 x small (165g) tin of sweetcorn, drained
- 1 spring onion, finely sliced
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped fresh coriander
- Salt & freshly ground black pepper