Macaroni and Corn Pancakes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These little pancakes can be filled with whatever veg you want. I keep meaning to try them as mac and cheese cakes but never get round to it, if you try it let me know how it is. Ingredients:
2 corn on the cob |
60 g butter |
115 g bell peppers, deseeded and diced |
285 g short cut macaroni |
150 ml double cream |
25 g flour |
4 egg yolks |
4 tablespoons olive oil |
Directions:
1. Cook the corn cobs in boiling water for about 8 minutes Drain and rinse under cold water. Remove the kernels with a knife and leave to dry.
2. Melt half of the butter in a pan and cook the peppers over a low heat for 5 minutes Drain and set aside.
3. Cook the macaroni in boiling water for 12 minutes until al dente. Drain and cool in cold water.
4. Beat the egg, cream, flour and a pinch of salt in a bowl. Add the peppers and corn and stir well.
5. Shake any water off the pasta and stir into the batter.
6. Heat the remaining butter and drop spoonfuls of the mixture into the hot pan pressing down into a pancake shape. turn over once the bottom is golden and drain on kitchen paper.
7. Serve hot.
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