Ingredients

• 100g/3½oz plain flour
• 1 tsp baking powder
• 1 free-range egg
• 150ml/5fl oz whole milk
• salt and freshly ground black pepper
• 1 sweetcorn on the cob
• kernels only
• 1 tbsp vegetable oil
• 3 tomatoes
• skin and seeds removed
• chopped
• 6 coriander sprigs
• leaves only
• chopped
• 1 green chilli
• very finely chopped
• pinch sugar
• ¼ small red onion
• finely chopped
• 1 lime
• juice only
• pinch sea salt
• freshly ground black pepper
• 1 tbsp white wine vinegar
• 4 free-range eggs

Directions

• For the sweetcorn pancakes
• sieve the flour and baking powder into a mixing bowl
• then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper
• then stir in the sweetcorn.
• Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side
• or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
• For the tomato chilli salsa
• mix the tomatoes
• coriander
• chilli
• sugar
• finely chopped onion
• lime juice and salt until well combined. Season to taste with freshly ground black pepper.
• For the poached eggs
• bring a pan of water to the boil
• stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes
• or until cooked to your liking
• then remove from the pan with a slotted spoon and drain on kitchen paper.
• To serve
• place one of the sweetcorn pancakes onto each plate
• arrange two of the poached eggs on top
• and finish with a spoonful of the tomato chilli salsa.