Quick mini corn vetkoek/flapjacks
– Lizet Hartley
(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.
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