YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 10 min Stand­ing time: 30 min Cook­ing time: 15 min


1 Pan­cakes Whisk to­gether the eggs, milk and oil Sift the flour, bak­ing pow­der and salt into a bowl Make a well in the mid­dle, add the egg mix­ture and whisk un­til blended Add the corn and mix Leave to rest for at least 30 min­utes 2 Heat a lit­tle oil in a pan Spoon a ladle­ful of the batter into the pan and shake so the mix­ture cov­ers the base of the pan 3 Turn the pan­cake as soon as air bub­bles form Cook un­til golden on both sides Re­peat with the re­main­ing batter 4 Fil­lling Spread each pan­cake with a lit­tle cream cheese Scat­ter red pep­per and basil on top and roll up Serve im­me­di­ately

3 eggs 375 ml ( 1 ½ c) milk 60 ml ( ¼ c) oil 500 ml ( 2 c) cake flour 15 ml ( 1 T) bak­ing pow­der 2 ml ( ½ t) salt 1 can ( 410 g) wholek­er­nel sweet­corn, drained oil for fry­ing


125 ml ( ½ c) cream cheese 1 red pep­per, diced 15 g basil

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