Corn pancakes with cream cheese and red pepper filling
Give pancakes a savoury twist by adding corn. Replace the red pepper and basil with a tomato, chilli, onion and coriander salsa for a spicy flavour variation.
Preparation time: 10 minutes Standing time: 30 minutes Cooking time: 15 minutes
3 eggs 375 ml (1½ 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) whole kernel corn, drained oil for frying
125 ml (½ c) cream cheese 1 red pepper, diced 15 g fresh basil
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 of the dry ingredients, add the milk mixture and whisk until blended. Add the corn and mix. Leave to stand 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 Filling Spread each pancake with a little cream cheese. Scatter red pepper and basil on top and roll up. Serve immediately.