Jalapeño hotcakes with lime sour cream
Nutrition Info.(per serve)
350g store-bought dry pancake mixture
1 3/4 cups water
1 cup corn sweetcornXkernels (see tip)
1 tablespoon finely chopped pickled jalapeño slices, plus extra, to garnish (optional)
olive oil spray
1/4 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
Total fat 18g
Saturated fat 3g
Dietary fibre 7g
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).
Make it gluten free: Use gluten-free pancake mix and check sour cream is gluten free.
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