Recipe Instructions:
Ingredients
4 sweetcorn cobs
1 tbsp olive oil
200g plain flour
2 tsp baking powder
1 red chilli, finely chopped
20g fresh coriander, 15g chopped
1 large egg
350ml milk
½ x 225g pack 30% less fat halloumi
125g low-fat Greek-style yogurt
1 tsp sriracha chilli sauce, or to taste
1 lime, cut into wedges to serve
Method
Heat a griddle pan or barbecue until hot and brush the sweetcorn cobs with 1 tsp oil. Cook for 15 mins, turning regularly, until charred all over. Use a sharp knife to cut down the length of each cob to remove the kernels; transfer to a bowl.
Mix the flour, baking powder, chilli and chopped coriander in a separate bowl. Create a well in the centre; whisk the egg and milk to combine, then pour into the well. Starting in the centre, whisk gently to gradually mix the flour into the egg mixture until combined and smooth. Stir in the sweetcorn and halloumi; season.
Heat a frying pan over a medium-high heat and brush with oil. Working in batches, pour ladlefuls of batter into the pan to form 8cm pancakes. Cook for 2 mins until golden; flip and cook for a further 2 mins. Repeat to make 12 pancakes.
Mix the yogurt with the chilli sauce, then serve with the pancakes, remaining coriander and lime wedges for squeezing over.
