Make Corn Pancakes
Corn pancakes are a delightful twist on the traditional breakfast staple, bringing a touch of sweetness and a unique texture to the table. These golden pancakes are made by folding fresh corn kernels into a light, fluffy batter that’s been infused with a hint of vanilla and a touch of honey. As they cook on the griddle, the corn caramelizes slightly, adding bursts of juicy sweetness to each bite.
Perfectly crispy on the outside and tender on the inside, these pancakes are a versatile treat that can be enjoyed with a drizzle of maple syrup, a dollop of whipped cream, or even a sprinkle of savory herbs for a more complex flavor. Whether served at a leisurely weekend brunch or a quick weekday breakfast, corn pancakes are a delicious way to start the day.
These crisp healthy corn pancakes are delicious to serve as a snack lunch or as a light supper with a crisp mixed salad.
Corn Pancakes Recipe
Ingredients:
Self-raising flour, 1 cup
Egg white, 1
Skimmed milk, 2/3 cup
Can sweet corn, drained, 200 g
Salt and black pepper, to taste
Oil, for brushing
Corn Pancakes Recipe
Preparation Method:
Place the raised flour, egg white and skimmed milk in a food processor with half the sweet corn and process until smooth.
Season the batter well and add the remaining sweet corn.
Heat a frying pan and brush with oil. Drop in tablespoons of batter and cook until set. Turn over the pancakes and cook the other side until golden.
Serve Corn Pancakes hot with tomato chutney.
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