Corn pancakes with ripe tomatoes, chilli, and lime

Serves 4

This is really just a pancake batter with one or two things added. It is very much a lunch or brunch dish, good also with grilled mushrooms or bacon and roasted tomatoes.

750g/1lb plain flour
A good pinch of sea-salt
tbsp caster sugar
1tsp of baking powder
3 eggs, separated
250ml/8fl oz milk (or buttermilk)
A squeeze of lemon juice (only if you are using buttermilk)
3 ears of corn (kernels only)
1 red chilli, seeded and finely chopped
1 small bunch of coriander, chopped finely
4 ripe tomatoes
3tbsp extra-virgin olive oil
1 red chilli, chopped into rounds
The juice of half a lime
Sea-salt
4tbsp crème fraîche (or sour cream)

Start by making the batter. Sift the flour into a large mixing bowl, add the salt, sugar and baking powder. Make a well in the centre with your fingers and add the egg yolks and milk (or buttermilk). Using a whisk, mix to combine, starting in small circular movements incorporating small amounts of dry ingredients at a time, until you have a smooth batter.

Add the corn kernels, chilli and coriander, stir to combine. In a separate, clean bowl, whisk the egg whites with a pinch of salt to form stiff peaks. Fold lightly into the batter in three batches and set aside in the fridge until you are ready to use (the batter can be made up to eight hours in advance).

Slice the tomatoes and dress with the olive oil, chilli, lime juice and a good pinch of coarse salt.

To cook the pancakes, place a non-stick pan on the stove and add a little oil. Then add some batter, one ladel at a time. Cook undisturbed over a gentle heat for a minute or so. Once a golden crust has been formed, turn using a spatula and cook on the underside for 2 minutes.

Remove, and keep in a warm place while you make more pancakes. To serve, allow two pancakes per person, top with the tomatoes. Spoon over the crème fraîche and finish with a few sprigs of coriander.