Corn and feta buttermilk pancakes
- Sift flour and baking soda into a bowl and make a well in the centre. Pour in the buttermilk and then break the eggs into the well.
- Add the corn, crumbed feta and chopped sage and stir to combine into a batter. Season well with salt and pepper, then stir again.
- Heat a little oil in a nonstick frying pan and fry large spoonfuls of the batter in batches over a medium heat for 3 to 4 minutes until browned.
- Flip each pancake over and brown the other side for two to three minutes. Remove the completed pancakes and drain them on paper towels.
Tip: Pancakes can be made well in advance (even the day before), then reheated. To reheat, spread the pancakes on oven trays in a single layer and heat for 10 minutes in a 180 degC oven. Serve with spinach as a vegetarian option, or as an accompaniment with lamb, as pictured overleaf.