Recipe: Tom Aikens' tinned sweetcorn pancakes

This recipe from the Michelin-starred British chef calls for just three ingredients

Recipe: Tom Aikens' tinned sweetcorn pancakes

If you’re looking for something quick and easy to whip up at home in the UAE, you’re in luck.

British Michelin-starred chef Tom Aikens, the chef behind Dubai’s Pots, Pans & Boards and Abu Dhabi’s Oak Room, Alba Terrace and Market at EDITION, is offering up a way to use tinned sweetcorn, eggs and flour – and we’re certain you already have the ingredients in your kitchen.

“Tinned sweetcorn is such a good failsafe. It can quickly be made into a salad, salsa, soup or purée," says Aikens.

"I also love it mixed with cottage cheese and chilli flakes and dolloped on a jacket potato. However, this is my favourite way to have it – and a great one for kids. This tinned sweetcorn pancakes recipe makes enough for three people."

Ingredients:

• 600g tinned sweetcorn
• Three eggs
• 125g self-raising flour

Method:

• Put the flour, eggs and 500g of the sweetcorn into a food processor and blitz until combined.

• Stir in the remaining 100g of sweetcorn. At this point you can also add a couple of chopped spring onions, half a teaspoon of paprika and salt and pepper.

• The pancake batter is then ready to fry in oil (about a tablespoon) until golden on both sides. Serve alongside a little grilled avocado if you have it.

On the hunt for more tasty and simple recipes using store cupboard staples? Head here.

Not in the mood to cook? For the best takeaways and deliveries in Dubai head here and for Abu Dhabi click here.

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