Jalapeño hotcakes with lime sour cream

Serves: 4

Time to make: 30 mins

Ingredients

350g store-bought dry pancake mixture
1 ¾ cups water
1 cup corn sweetcornXkernels (see tip)
1 tablespoon finely chopped pickled jalapeño slices, plus extra, to garnish (optional)
olive spray oil
¼ cup light sour cream
1–2 tablespoons lime juice, plus 1 teaspoon lime zest (or use lemon)
1 large ripe avocado, sliced
1 Lebanese cucumber, thinly sliced
250g punnet cherry tomatoes, quartered

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Instructions

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1 Place pancake mixture in a large bowl. Whisk in water until smooth. Stir in corn kernels and jalapeños.

2 Spray a large non-stick frying pan with oil and set over medium heat. Cook 1/4 cupfuls of batter for 2 minutes, or until bubbles appear. Turn pancakes over and cook for a further 1 minute, or until cooked. Repeat with remaining batter to make 12 pancakes.

3 Combine sour cream, lime juice and zest in a small bowl. Serve pancakes topped with avocado, cucumber and tomatoes. Drizzle with lime sour cream, and garnish with extra jalapeños (if using).

Variations

Make it gluten free: Use gluten-free pancake mix and check sour cream is gluten free.

HFG tip

You can use fresh, frozen (thawed) or canned (drained) corn in this recipe.

Nutrition Info (per serve)

Calories 403 cal

Kilojoules 1690 kJ

Protein 8 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 13 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 60 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.