1. Whisk the eggs, milk, flour, coriander baking powder and a pinch of salt together until smooth, then mix in the sweetcorn and the spring onions.
2. Heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are golden. Serve with sweet chilli sauce.
Tin of sweetcorn
Spring onions 2, thinly sliced
Coriander 1/2 a bunch, roughly chopped
Eggs 2, medium
Plain flour 80g
Baking powder 1 tsp
Oil for frying