Simon Rimmer served up tasty Sweetcorn Pancakes with Hot Smoked Salmon on Sunday Brunch.

The ingredients are: 60g plain flour, 1 teaspoon baking power, 2 eggs, 400g can sweetcorn, drained and blended, 1 finely chopped spring onion, 250g hot smoked salmon, 125ml sour cream, 1 tablespoon chopped chives, Zest and juice 1 lime and 10 sliced pickled jalapenos.

Garnish with finely chopped avocado, sliced red chilli, coriander.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.