Thursday, 17 April 2014

Corn Pancakes

A perfect accompaniment to pretty much any main, they are so simple to make, inexpensive and delicious. I've adapted the recipe from a South African cookbook and I'm so happy with the results!  If you don't have ghee you can use normal butter and be sure to use a non stick skillet. After a quick chat with Annah from Annah Hariri, if your GF you can substitute the flour in the recipe for corn flour. An even healthier alternative!

You will need,

  • 1 tin creamed corn
  • 1 tbsp melted ghee/butter
  • 2 eggs
  • 4 spring onions, chopped
  • 4 tbsp self raising flour
  • salt to taste (I used just under 1/2 tsp)
  • 1 tbsp green Tabasco sauce
  • 1/4 tsp crushed cumin seeds

  1. Combine corn, ghee, eggs and flour in a bowl until well mixed.
  2. Add the Tabasco, salt and 3/4 of the spring onion. Stir to combine.
  3. Heat a heavy bottom skillet and then using a ice cream scoop, dollop on the mixture. 
  4. Once the outside has cooked and bubbles begin to form in the center of the pancakes, carefully flip them using a large spatula. Please note that trying to flip too early will cause them to break apart. Patience is key here! 
  5. The pancakes should puff up a little, allow to cook through but do not overcook. They should be very moist on the inside when eating because of the creamed corn. 
  6. Serve with the set-aside spring onions and a dollop of sour cream or Philadelphia cream cheese.