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.

YOU Breakfast - - Contents -


10 pan­cakes

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.

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