Phil Vickery's Chilli Rice Pop Pancakes

Phil Vickery's Chilli Rice Pop Pancakes
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Method

  1. Make the topping: heat 2 tbsp oil in a wok or large frying pan. Add the corn and chickpeas and sauté over a high heat to take a little colour, then add the onion and soften for 1 min. Tip into a bowl, add the chopped tomatoes and coriander, and season well with salt and pepper
  2. Make the pancakes: place 150g of the Nestlé® GoFree™ Rice Pops into a food processor and blitz on a high speed for 1 min. Tip into a bowl and add the baking powder and salt and mix well. In a separate bowl place the egg, 2 tbsp of oil, the buttermilk and the fresh chilli and whisk well together. Gradually add the wet mix to the dry mix, adding enough milk so that you end up with a loose but thickish batter, with a dropping consistency. Just before cooking, add the last 50g of the Nestlé® GoFree™ Rice Pops
  3. Heat a large non-stick frying pan and then add a little of the remaining oil. Spoon in enough pancake mixture to cover the bottom of the pan (you want to be able to make 8 small pancakes in total). Cook for 2-3 mins, and then flip over; it should be light brown, and keep warm. Repeat, adding a little oil each time and keeping the made pancakes warm.
  4. When ready to serve, top with the corn mixture.

 

This recipe is courtesy of Nestlé® GoFree Rice Pops.

 For more recipes, grab the latest copy of Yours.

Tip

Try something extra and serve these gluten-free pancakes with a spoonful of thick Greek yogurt

Ingredients

2 tbsp olive oil
2 fresh corn on the cob, ears sliced off and dried in kitchen towel
400g (14oz) can chickpeas, well drained and dried in kitchen towel
½ red onion, very finely chopped
4 ripe vine tomatoes, chopped
6 tbsp fresh coriander
Salt and pepper
200g (7oz) Nestlé® GoFree™ Rice Pops
1 level tsp gluten-free baking powder
Pinch of salt
1 medium egg
4 tbsp olive oil
284ml (9½floz) carton buttermilk
2 tsp fresh red chilli, finely chopped
300ml (10floz) skimmed milk

Notes

Time: 15 mins
Serves: 4
Nutrition: N/A