1.Make a well in 125g self-raising flour and 5ml (1 level teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml milk and mix to a smooth batter.
2. Carefully mix 1 x 145g can processed peas and 1 x 165g can corn niblets (both drained).
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
4. Cook each pancake for 1 1/2 minutes on each side or until golden brown.
Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.