Chorizo and Sweetcorn Pancakes with Coriander Yoghurt | Marcus Wareing | Marcus Wareing

Ingredients

• 175g self-raising flour
• 25g cornmeal or polenta
• 1/2 tsp salt
• 1/2 tsp sweet smoked paprika
• 150g buttermilk
• 3 eggs
• 100g tinned, drained sweetcorn
• 75g soft cooking chorizo, skins removed and sausage meat chopped into small pieces
• vegetable oil, for frying
• 1/2 bunch of coriander
• 1 garlic clove
• 1/2 green chilli, chopped
• pinch of salt
• 200g natural yoghurt
• juice of 1/2 lemon