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    Sweetcorn and red onion pancakes with sweet chilli dipping sauce

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    Sweetcorn and red onion pancakes with sweet chilli dipping sauce

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    1 clove garlic, chopped
    1 Cooks' Ingredients Red Chilli, seeded and chopped
    50g caster sugar
    2 tbsp white wine vinegar
    2 essential Waitrose Sweetcorn Cobs
    100g self-raising flour
    2 medium eggs, separated
    3 tbsp semi-skimmed milk
    1 small red onion, finely chopped
    20g pack fresh coriander, chopped

    Method

    1. Place the garlic, chilli, sugar and vinegar together in a small pan and add 100ml water. Bring to the boil and simmer for 3–5 minutes until the chilli is soft and the sauce reduced by half. Remove from the heat, then pour into a small dish and leave to cool. Cook the corn cobs in a pan of boiling water for 5–6 minutes until the corn kernels are tender. Drain and scrape the sweetcorn from the cobs using a sharp knife.
    2. Sift the flour into a mixing bowl with seasoning. Make a well in the centre. Whisk the egg yolks and milk together and whisk into the flour to make a very thick batter. In a separate bowl, whisk the egg whites until stiff and then fold into the batter.
    3. Fold the corn, onion and chopped coriander through the batter mixture. Heat a non-stick frying pan over a medium to high heat. Drop spoonfuls of the mixture onto the pan and cook for a minute or two on each side until golden. Keep warm on a plate in the oven while you cook the rest. Serve garnished with fresh coriander and the dipping sauce.

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    Cook's tips

    Use 150g frozen essential Waitrose Supersweet Sweetcorn instead of the cobs. Cook for a minute or two in boiling water, drain and use as above.

    Drinks recommendation

    The sweet flavours here are ideal with a rosé that is bright, refreshing and not too dry, such as the Zalze Cabernet Sauvignon/ Shiraz Rosé 2009 Coastal Region, South Africa.

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