Jalapeño hotcakes with lime sour cream
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4 (makes 12 hotcakes)
Time to make:
$3.05 per serve
(at time of publication)
Full ingredients list:
350g store-bought dry pancake mixture
1 cup corn kernels (see variation)
1 tablespoon finely chopped pickled jalapeño slices, plus extra, to garnish (optional)
1–2 tablespoons lime juice, plus 1 teaspoon lime zest
1/4 cup reduced-fat sour cream
1 large ripe avocado, sliced
1 Lebanese cucumber, thinly sliced
250g punnet cherry tomatoes, quartered
Nutritional information (per serve)
Instructions and steps:
Step 1Place the pancake mixture in a large bowl. Whisk in 1 3/4 cups of water until smooth. Stir in corn kernels and jalapeños.
Step 2Spray a large non-stick frying pan with olive oil and set over medium heat. Cook 1/4 cupfuls of batter for 2 minutes, or until bubbles appear on the surface. Turn pancakes over and cook for a further 1 minute, or until golden and cooked through. Repeat with remaining batter to make 12 pancakes.
Step 3Combine the sour cream, lime juice and zest in a small bowl. Serve pancakes topped with avocado, cucumber and tomatoes. Drizzle with the lime sour cream, and garnish with extra jalapeños, if using.
You can use fresh, frozen (thawed) or canned (drained) corn in this recipe.
About this recipe
First published: January 2017