Gordon Ramsay’s Corn Pancakes with yogurt sauce

Today I’m sharing a recipe from Gordon Ramsay’s book “Home Cooking“. They have very little dough and a lot of filling, which is sure to please those who are watching their figure. And what a filling they are. It’s a mixture of corn, chili, cilantro and green onions. It has an East Asian flavor to it. The sweetness of the corn blends with the tanginess of the chili and the freshness of the cilantro and onion. And all this is tied together with a soft, airy dough.

If you are not a fan of spicy – do not rush to find another recipe for breakfast. In an extreme case, you can throw the chili out of the recipe, but do not be in a hurry. The fact is that we will remove the spiciest part of the pepper – the seeds. In the end, you won’t feel the strong pungency of the chili. You will feel only its taste and a slight tingle.

In addition, yogurt sauce (as well as other dairy products) is an excellent neutralizer of capsaicin. The substance responsible for that “spicy” taste.

The above ingredients will make 8-10 small pancakes, enough to feed 2-3 people. Feel free to increase the number of dough ingredients as many times as you need to make more servings. The sauce, on the other hand, is enough for a double (or maybe even a triple) batch of dough.

Ingredients

For pancakes

• 100 grams (3,5 oz) of all-purpose flour
• 1/2 tsp. baking powder
• 1 egg
• 4 tbsp. milk (60 ml)
• vegetable oil (olive, sunflower or any other odorless)
• 2 green onion stalks
• 1 red chili pod
• 2 coriander stalks
• 250 grams (8,8 oz) of canned corn
• salt
• black pepper

For the sauce

• 250 g (8,8 oz) of natural yogurt
• 1/2 to 1 red chili flavor
• half a lime juice
• 3 coriander stalks

Step-by-step recipe

Yogurt sauce

Let’s start with the sauce, since it needs time to infuse the yogurt with the flavors of the chili and cilantro.

I divided the chili, cilantro, and onions into two – separately chopping what will go into the sauce and separately chopping what will go into the batter. It would be faster to chop everything at once and divide it up.

We measure 250 ml (8,8 oz) of yogurt and go.

Let’s start with the chili. Cut it lengthwise, cut out the core and pips with a knife.

Next, we cut it into long strips, cut the strips in half. Put it all together and cut into small pieces.

Add it to the sauce.

Do the same with two or three stalks of cilantro. Squeeze out the juice of half a lime.

And salt with a good pinch of salt.

Preparing the dough

Finely chop 2 stalks of green onion.

And repeat the same with two more stalks of cilantro and one more chili.

We put it aside and proceed with the dough.

Sift 100 grams (3,5 oz) of all-purpose flour and 1/2 teaspoon of baking powder into a bowl. Mix with a whisk.

Make a hole and beat an egg and add 4 tbsp of milk. Knead the dough.

If the dough seems too dry, you can add a couple more tablespoons of milk, which I did. Add 2 tbsp of vegetable oil (you can use any oil here, I used sesame oil, you can use olive oil or sunflower oil).

Once again, mix everything well. This is the texture of the dough you should have approximately.

It is quite thick and dense. This is normal, and it should be. Also, it may seem that there is very little dough. The main ingredient in future pancakes is corn, and the dough itself should be about half as much. So it’s okay.

Drain the corn and add 250 grams (8,8 oz) of corn to the batter (that’s just one 400 gram can without the liquid) and add the chili, onion and cilantro. Salt with one or two pinches of salt and pepper to taste. Stir.

The dough is ready.

Fry pancakes

Heat a frying pan over medium heat, grease it with a little vegetable oil.

We take the batter with a dessert spoon and place it in the pan.

Try to achieve the same thickness and round shape. You can do this by tapping lightly on the dough in the pan with the edge of a spoon or by shaping the edges with the spoon. Cook for 1-2 minutes and flip with a silicone spatula.

Let brown for another minute on the other side and remove from the pan. Repeat until the batter is done.

You can lift the bottom of the fritter slightly and see if it burns. If it browns too quickly (less than a minute), turn down the heat. Otherwise it will either burn or it won’t bake.

Pour yogurt sauce over the finished fritters, sprinkle with chili, green onions, and cilantro and serve.

Did you like the recipe? Be sure to tell us about your cooking experience in the comments, preferably with a photo!