18 Aug 2014 Savoury
These are the handiest thing ever and the kids will love them. They can be cooked in advance and even frozen for handiness. Try out your own flavour inventions with everything and anything from mashed sweet potato to finely diced bacon. Zing the dip up even further with a little crushed garlic and finely chopped coriander if liked.
Makes about 12 (Approx .21c per fritter with dip)
Toss the flour and baking powder into a large bowl and make a well in the centre. Add the egg and milk and mix well to give a smooth, thick batter. Stir the sweetcorn, spring onions and cheese through and season to taste.
Heat the oil in a large non-stick frying pan. Working in batches, drop spoonfuls of the mixture into the pan spaced apart. Cook on each side for 2-3 minutes until golden and cooked through.
Meanwhile, for the dip, simply stir the yoghurt and Cajun spice together, add enough lime juice to taste and season a little.
Leave the pancakes to cool before packaging up separately to the dip.
Also in the box: strawberries, pretzel sticks, banana (with name etched with the point of a sharp knife or skewer), water.
Nutrition: This is a great vegetarian option with the cheese being the protein source. The pancakes are a great fun way to get kids to eat vegetables.
Photo © Joanne Murphy
100g plain flour
1 tsp baking powder
1 egg, beaten
100ml whole milk
198g can sweetcorn, drained
2 spring onions, finely chopped
25g cheddar cheese, finely grated
1 tbsp sunflower oil
100g Greek yoghurt
¼ tsp Cajun spice
squeeze of lime juice
sea salt and freshly ground black pepper