Mexican sweetcorn pancakes, poached eggs and salsa


  • 4 free-range eggs
  • 1 tbsp white wine vinegar
  • freshly ground black pepper
  • pinch sea salt
  • 1 lime, juice only
  • ¼ small red onion, finely chopped
  • pinch sugar
  • + 10 more ingredients
    • 1 green chilli, very finely chopped
    • 6 coriander sprigs, leaves only, chopped
    • 3 tomatoes, skin and seeds removed, chopped
    • 1 tbsp vegetable oil
    • 1 corn on the cob, kernels only
    • salt and freshly ground black pepper
    • 150ml/5fl oz whole milk
    • 1 free-range egg
    • 1 tsp baking powder
    • 100g/3½oz plain flour

1. 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 gro...

View full recipe at SpringPad


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