Chicken sweetcorn pancakes with chilli jam
Makes: 25
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Chicken sweetcorn pancakes with chilli jam
Makes: 25
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
40Kcal
Fat
1gr
Saturates
0gr
Carbs
4gr
Sugars
1gr
Protein
3gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 75g self-raising flour
- ¼ tsp bicarbonate of soda
- 1 large egg
- 8 tbsp thick Greek yogurt
- 100g frozen sweetcorn, defrosted
- a drizzle of oil, for frying
- 1 x 160g pack cooked sweet chilli chicken, chopped
- 3-4 tbsp chilli jelly
- small mint leaves, to serve
Step by step
Get ahead
Make the pancakes the day before, then warm the pancakes through before serving
- Put the flour and bicarbonate of soda into a bowl and make a well in the centre. Add the egg and Greek yogurt and whisk until smooth and thick. Stir in the sweetcorn.
- Heat some oil in a large frying pan and fry small teaspoonfuls of the mixture in batches for a minute or so on each side until golden brown and cooked through. Set aside on kitchen paper, flatten with a palette knife and repeat until all the mixture is used up.
- Top each pancake with a piece of sweet chilli chicken, a little chilli jelly and a couple of small mint leaves.
