This is a very simple recipe for a meal where eggs are not liked by your guests. Egg based dishes can be unpopular with many children, and
these pancakes are wonderfully soft and have a have the sweetness of the
corn to increase their appeal………they are very addictive!
SERVES:……………depends on how hungry everyone is (at least two!)
50G SELF RAISING FLOUR
150G OF TINNED SWEETCORN (THIS IS A SMALL TIN SIZE AVAILABLE HERE IN FRANCE)
OIL OF YOUR CHOICE FOR FRYING
SEASONING TO TASTE – JUST A PINCH OF SALT IS ENOUGH AND NO PEPPER
- Put sweetcorn in a liquidizer or blender
2.Process until some kernels are still visible
- Add all the other ingredients and blend until a batter is formed
- Heat up a small amount of oil in a non stick frying pan
- Pour in 2 tablespoons of mixture into the pan per pancakes.
- Cook gently for about 3 minutes, turn carefully and cook on the other side.
- Cook in batches according to the size of the pan you are using, and keep the pancakes warm while the others are cooking.
- Cook on the other side – you are looking for a light browning here…….difficult to obtain with all butter, which gives the best flavour. I try to combine a neutral oil with the butter to avoid the
foaming butter burning.
- Serve warm or cold.
VARIATION. – The batter can be enriched with another egg to make a savoury custard to use in a pastry case for a quiche -like flan. Again the sweetcorn is the prominent texture and disguises the egg very well
indeed. If you are a “bits and pieces” quiche cook, you can add, in
moderation your usual preferred ingredients – ham, tomato, red pepper
etc to tast