Sweetcorn crumpets

Name: Sweetcorn crumpets
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 2.00 eggs extra-large; 260.00 g flour cake; 25.00 ml castor sugar; 420.00 g sweetcorn creamed; 5.00 ml fresh parsley chopped; 15.00 ml butter melted; parmesan cheese

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

2.00	eggs — extra-large
260.00 g	flour — cake
25.00 ml	castor sugar
420.00 g	sweetcorn — creamed
5.00 ml	fresh parsley — chopped
15.00 ml	butter — melted
	parmesan cheese

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Method:

Sift dry ingredients together. Beat eggs lightly. Add dry ingredients, parsley and sweetcorn. Beat until just mixed. Add butter and mix. Allow to stand for 5 minutes. Meanwhile grease crumpet rings if using and heat griddle or hot plate. Drop one spoonful of batter on the griddle at a time. When bubbles appear on the surface, turn the crumpets over and cook until golden brown. Dust with Parmesan cheese and serve hot or cold.