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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Each week on Pantry Raid, Chef Michael Schulson works with novice cooks to prepare an extraordinary meal?using only the ingredients they already have on hand! Read on for the recipes he created with small-town gal Victoria in this week's episode. Ingredients:
12 oz (1 can) corn, sweet, yellow - canned, whole kernel, drained solids |
1/4 cup milk (2% reduced fat) |
4 eggs |
1/2 cup flour |
Directions:
1. Combine milk, corn and eggs in a blender and mix until smooth.
2. With the blender running, add enough flour to thicken to the consistency of pancake batter?you may need the full 1/2 cup, or you may need a bit more or less.
3. Pour into a pastry bag (if you don?t have one, make your own by snipping one corner off a plastic bag).
4. Squeeze out small circles into a hot, well-oiled pan. Cook until golden brown on each side. (Note: Personally a non-stick pan, very lightly sprayed with Pam or even dry works better than the well-oiled-pan.)
5. Optional: Garnish individual pancakes with salsa and chips.
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