Pancakes with corn and yoghurt sauce

Ingredients

• 75 g Corn flour
• 75 g Whole wheat flour
• 1 tbsp Baking powder
• 1 tsp Table salt
• 1 pinch Black pepper, ground
• 1 tbsp Olive oil
• 150 ml Milk, low fat
• 130 g Sweet corn, canned
• 2 tbsp Fresh coriander, chopped
• 2 pcs Egg white
• 150 g Nature yogurt, low fat
• 1 pcs Lemon's grated peel

Method

1. Mix the flours, baking powder, salt and pepper in a large bowl.
2. In another bowl, mix the ingredients for the sauce (yoghurt, lemon zest and a little coriander).
3. Add oil, milk or water and mix.
4. Add the corn and coriander to the mixture.
5. Leave to rest, covered, for about 20 minutes.
6. Whisk the egg whites, then gently add to the mixture and season with salt.
7. In a pan, fry the pancakes.
8. Serve with sauce.