Pancakes are not just for Pancake Day! This delightfully different idea for lunch or a light dinner is livened up with a touch of chilli. Makes around 20 small pancakes.

225g/ 8 oz plain flour
1 teaspoon honey
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
340g/ 12 oz medium cornmeal
240 ml/ 8 fl oz milk
115 ml/ 4 fl oz plain unset yoghurt
90 ml/ 3 fl oz corn oil
170f/ 6 oz canned sweetcorn, drained and rinsed
1 bunch spring onions, finely sliced
1 clove garlic, finely chopped
Half teaspoon cumin, dry-roasted in a pan and crushed in a mortar
1 tablespoon coriander leaves, finely chopped
2 red birdseye chillies, finely sliced

1. Mix all the ingredients together in a large bowl.

2. Heat a large frying pan, and drop 2 tablespoons of batter, flattening it with the back of your spoon in a circular motion as you go. Flip over and cook the other side. To speed up the cooking time, cook 3 or 4 pancakes at a time. Serve hot, accompanied by a salad.