- 100g/3½oz self-raising flour
- 1 tbsp cornflour
- 1 free-range egg
- 6-7 tbsp milk
- 85g/3oz canned sweetcorn, drained
- small bunch chives, finely chopped
- vegetable oil, for frying
- 150ml/5fl oz Greek-style yoghurt
- ½ tsp harissa
- squeeze lemon juice
- Whisk together the flours, egg and milk to make a smooth batter. Stir in the sweetcorn and chives.
- Heat two teaspoons of vegetable oil in a frying pan and add a spoonful of batter.
- Fry until the base is golden, then turn over. Drain on kitchen paper. Repeat with the remaining batter.
- Mix the dip ingredients together in a small bowl and season.
- To serve, stack the pancakes on a plate and serve with a dollop of the yoghurt dip.