Sweetcorn mini pancakes with avocado salad

Ingredients

• 100 g plain flour
• 1 tsp baking powder
• 1 egg beaten
• 150 ml milk
• 1 large tin (about 340g) sweetcorn drained
• 4 spring onions chopped (use the green bits as well)
• 1 avocado cut into small chunks
• 150 g cherry tomatoes halved
• 1/4 cucumber cut into small chunks
• sunflower oil

Instructions

1. 1

   Whisk together the flour, baking powder, egg and milk and season well.

2. 2

   Stir in the sweetcorn and half the spring onion.

3. 3

   Mix the rest of the spring onions with the avocado, tomatoes and cucumber.

4. 4

   Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden.

5. 5

   Turn over and cook the other side.

6. 6

   Put 3-4 pancakes on a plate and serve the avocado salad on top.