• 75 g self-raising flour
  • 0.25 tsp bicarbonate of soda
  • 1 large egg
  • 8 tbsp thick Greek yogurt
  • 100 g frozen sweetcorn, defrosted
  • 2 tsp vegetable oil, for frying
  • 160 g pack cooked sweet chilli chicken, chopped
  • 3 tbsp chilli jelly
  • small mint leaves, to serve


  1. 1

    Put the flour and bicarbonate of soda in a bowl and make a well in the centre. Add the egg and Greek yogurt and whisk until smooth and thick. Stir in the sweetcorn.

  2. 2

    Heat some oil in a large frying pan and fry small teaspoonfuls of the mixture in batches for a minute or so on each side until golden brown and cooked through. Set aside on kitchen paper, flatten with a palette knife and repeat until all the mixture is used up.

  3. 3

    Top each pancake with a piece of sweet chilli chicken, a little chilli jelly and a couple of small mint leaves.


    Get ahead: make the pancakes the day before, then warm them through before serving

Nutritional Details

Each serving provides
  • Energy 2847kj 680kcal 34%
  • Fat 44.6g 64%
  • Saturates 12.8g 64%
  • Sugars 2.1g 2%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

48.2g carbohydrate 3.3g fibre 15.7g protein

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