Jalapeño hotcakes with lime sour cream

Instructions

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).