Herbed corn pancakes

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 7
Servings 4
Time 15 minutes

Ingredients

  • 2
    large eggs
  • 60
    ml
    milk
  • 80
    g
    self-raising flour
  • 300
    g
    frozen sweetcorn, thawed
  • 25
    ml
    freshly chopped mixed herbs
  • 6
    spring onions, finely chopped
  • 40
    ml
    oil
 

Method

15 minutes
 
Whisk the eggs and milk, stir in the flour and mix in the corn, herbs and spring onions.
Heat the oil in a large frying pan and cook spoonfuls of the mixture over a medium heat until golden.
Turn and cook the other side until golden and cooked through.
Serve with a tangy atchar or chutney and a seasonal salad.
Variation:
Add 250 g crisply fried bacon bits to the batter.
 

Read more on: shallow-fry
 

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