2 x 198g tinned sweetcorn
4 spring onions, thinly sliced
3 tbsp self-raising flour
2 tsp curry powder
- > Put all the ingredients in a bowl and mix them up. Use a potato masher to slightly mash the mixture together
- > Heat a bit of oil in a frying pan over medium heat and drop tablespoons of the mixture into the frying pan. Make sure that there are enough space to turn the pancakes over.
- > Let them fry for a minute or until golden brown and turn it over really carefully to stop the pancake from breaking. Again, fry them for a further minute or until golden brown.
- > Serve it with sweet chilli sauce or just eat it as it’s own if you’re giving it to your baby.
N.B. I’ve omitted 1 tbsp of soy sauce from the recipe as I was sharing this with BubbaBee. So, if you’re cooking it for grown ups, feel free to add the soy sauce