Quick mini corn vetkoek/flap­jacks

– Lizet Hart­ley

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, FRESH,TASTY, IN­NO­VA­TIVE)

“One of my favourite child­hood mem­o­ries is eat­ing my granny’s quick mini corn vetkoek. There’s no fuss­ing with yeast (bak­ing pow­der is used in the bat­ter) and it’s ready to be fried in the pan in just 5 min­utes,” Lizet says.

“But the world has moved on, our eat­ing habits have changed and we’re ex­posed to in­ter­na­tional in­flu­ences my grand­mother didn’t have. So I’ve adapted her recipe and added new flavours with ba­con, a lit­tle chilli for bite and smoky pa­prika.” The vetkoek can be served for break­fast or lunch.

MAKES 24 Prepa­ra­tion time: 10 min Cook­ing time: 20 min

500 ml (2 c) frozen corn (not canned) 250 g back ba­con 500 ml (2 c) cake flour 15 ml (1 T) bak­ing pow­der 45 ml (3 T) corn­flour 10 ml (2 t) sugar 1 ml (¼ t) dried chilli flakes 1 ml (¼ t) smoked pa­prika 2 ml (½ t) salt 2 eggs 125 ml (½ c) milk sun­flower oil for fry­ing maple syrup to serve

1 De­frost the corn by pour­ing boil­ing wa­ter over. Al­low to stand for about a minute then drain. 2 Dice the ba­con finely and fry un­til crisp and browned. Drain on kitchen pa­per and set aside. 3 Com­bine the flour, bak­ing pow­der, corn­flour, sugar, chilli flakes, pa­prika and salt in a large bowl. Add the de­frosted corn and crispy ba­con. 4 Whisk to­gether the eggs and milk, add the ba­con mix­ture and mix. 5 Drop large spoon­fuls of the bat­ter into medium-hot oil and fry un­til golden brown on the out­side and cooked on the inside, about 2 min­utes per side. 6 Serve im­me­di­ately with maple syrup.

VARI­A­TION

Flap­jacks Make the bat­ter a lit­tle run­nier by adding more milk. Drop spoon­fuls into a hot non­stick pan and fry un­til bub­bles form on the sur­face. Turn and fry un­til done on both sides.

My granny was a great be­liever in get­ting food on the ta­ble in 20 min­utes

LIZET

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.