Sweetcorn pancakes with poached eggs and salsa
60g self-raising flour
½ tsp baking powder
½ tsp smoked paprika, plus an extra pinch to serve (optional)
½ tsp ground coriander (optional)
5 medium eggs
splash of milk (optional)
200g tinned sweetcorn in water, drained
1 tbsp olive oil
1 tbsp white wine vinegar
150g mild tomato salsa dip
1. Bring a large pan of water to the boil. Sieve the flour, baking powder and spices (if using) into a mixing bowl, then crack in 1 egg and whisk to form a thick batter. Add 1 tbsp of water or milk to the mixture to loosen, if necessary. Season and fold in the sweetcorn.
2. Heat the oil in a large frying pan over a medium-high heat. Put 2 large spoonfuls of the batter (approx half of the mixture) into the pan and fry for 2-3 minutes on each side, or until the pancakes are golden. Transfer to a warm plate and cover loosely with foil while you repeat with the remaining batter.
3. Meanwhile, poach the eggs. Stir the vinegar into the pan of boiling water and reduce to a simmer. Add the eggs and poach for 2-3 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
4. To serve, arrange 2 pancakes on each plate and top with 2 poached eggs. Add a spoonful of tomato salsa and garnish with a pinch of paprika (if using).