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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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A really delightful differnt pancake, moist & creamy, rollable for appetizers, or for breakfast or snacks. I combined several recipes and came up with this one/ Hope you like it as much as we do Ingredients:
5 ears of cooked sweet corn |
2 tbs olive oil |
2 eggs |
1 tsp sugar |
1 cup all purpose flour or cornflour ( not cornmeal ) |
2 tsp baking powder |
dash salt and pepper and garlic powder to taste |
Directions:
1. In a blender place, oil, eggs and scraped off kernals from cob.
2. Blenderize till smooth.
3. Addd seasonings and sugar and blend again
4. Add enough flour to make a pancake a pourable batter ( not runny )
5. Make sure griddle is hot ( high to med high heat ) and oiled or use a telfon pan.
6. Ladle out 1 oz portions and let pancakes get puffy and golden, flip to other side.
7. It's okay to cook and turn again on both sides.
8. Unlike regular pancakes, these are very creamy inside and pliable and one can roll say, smoked salmon in the center with cream cheese and chives for an appetizer.
9. or serve then like pancakes with sour cream and chives.
10. Yield depends on amount of batter you drop from the ladel
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