Directions:
- Remove the corn kernels by running a sharp knife down the length of each corn cob.
- Place the corn kernels in a small bowl with the shallots.
- Whisk the eggs, flour, milk and parsley in a medium bowl.
- Stir in the corn and shallots.
- Coat a pan with cooking spray, heat and drop 2tbs of the batter into the pan, allowing room for spreading.
- Cook over a medium heat for 2 minutes or until golden.
- Turn and cook a further 2 minutes
- Repeat with remaining batter to make 12 corn pancakes.
- Serve with tomato slices if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.13 Kcal (2404 kJ) | ||
| Calories from fat | 114.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 82.77mg | 28% | |
| Sodium | 904.99mg | 38% | |
| Potassium | 965.95mg | 21% | |
| Total Carbs | 108.85g | 36% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 11.5g | 46% | |
| Protein | 19.18g | 38% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 3.4mg | 19% | |
| Calcium | 250.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 122.83 Kcal (514 kJ) | ||
| Calories from fat | 24.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 20% | |
|---|---|---|---|
| Cholesterol | 17.71mg | 28% | |
| Sodium | 193.62mg | 38% | |
| Potassium | 206.66mg | 21% | |
| Total Carbs | 23.29g | 36% | |
| Sugars | 1.44g | 27% | |
| Dietary Fiber | 2.46g | 46% | |
| Protein | 4.1g | 38% | |
| Vitamin C | 5mg | 39% | |
| Iron | 0.7mg | 19% | |
| Calcium | 53.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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