Sweet Corn Pancakes Recipes

SWEETCORN PANCAKES

Steps:

• First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
• Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
• While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

CORN PANCAKE RECIPE | SWEET CORN NUTRI ROASTIE | SWEETCORN PANCAKE

Steps:

• firstly, in a mixi jar take ¾ cup sweet corn and blend to smooth paste.
• transfer the corn paste to a large bowl.
• add 1 cup rava, 2 tbsp besan, ¼ tsp turmeric, ½ tsp chilli flakes and ½ tsp salt.
• add water as required and mix, combining everything well.
• soak for 20 minutes or until the rava is soaked well.
• further add ½ cup sweet corn, 1 carrot, 2 tbsp capsicum and 3 tbsp spring onion.
• mix well making sure everything is well combined.
• also, add ½ tsp eno and 2 tbsp water and mix well forming a frothy batter.
• further, take a pan and heat 3 tsp oil and corn batter spreading uniformly.
• cover and simmer for 2-3 minutes or until the base is roasted well.
• flip over and roast on medium flame.
• you can also prepare appe using the same batter.
• cover and cook until the base is roasted well.
• roast both sides until it turns golden brown.
• finally, enjoy a corn pancake or corn appe with chutney or sauce.

SWEET CORN PANCAKES

Steps:

• combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
• Sift dry ingredients onto waxed paper.
• In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
• Add remaining milk if the batter is thicker than cake batter.
• Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
• When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
• Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
• Flip the cakes and cook for about 30 seconds on the other side.

SWEETCORN PANCAKES

Steps:

• Put sweetcorn in a liquidiser or processor and blend until only a few kernels are still visible
• Add in all other ingredients and blend until a batter is formed. This will take a maximum of 20 seconds.
• Take a solid based frying pan and warm a dab of butter and your chosen oil to lightly cover the base. Heat pan gently until a small drop of the batter gently sizzles when it hits the oil and butter.
• Pour in 2 tablespoons of mixture into the pan per pancake, and allow to fry gently for about 3 minutes.
• Carefully turn them over, as the pancakes are very soft and the uncooked tops tend to spill into the oil.. Cook for the same time on the other side. The ideal colouring is a golden brown - limit the butter added to a minimum for flavour only, as too much will foam and result in the pancakes burning.
• Keep the cooked pancakes in a clean tea cloth while the others are cooking. Serve warm