Chorizo and Sweetcorn Pancakes with Coriander Yoghurt

Place the coriander, garlic, green chilli and salt in a mortar and bash to a paste with a pestle. Transfer the paste to a bowl and stir through the yoghurt and lemon juice. Set aside.

Preheat the oven to a low setting (just hot enough to keep the pancakes warm).

Put the self-raising flour in a large bowl with the cornmeal, salt and smoked paprika. Mix until evenly combined.

In a seperate jug, whisk the buttermilk with the eggs until smooth.

Make a well in the middle of the flour mixture then gradually pour the egg mixture into the dry ingredients, whisking slowly from the centre outwards until you have a smooth, thick batter.

Once all the liquid has been added and incorporated, stir through the tinned sweetcorn and chopped chorizo.

Heat a large non-stick frying pan over medium heat. To cook the pancakes, drizzle a small amount of vegetable oil into the pan, then spoon in large dollops of the batter, leaving enough space between them for the pancakes to rise. Cook for 2-3 minutes on each side until cooked through and golden. Remove from the pan with a spatula and repeat until all the pancake batter has been used.

Keep the pancakes warm in the low oven.

Serve two hot pancakes per person, with a dollop of the coriander yoghurt on top. Any leftover pancakes can be frozen, separated with sheets of greaseproof paper.