Sundried Sweetcorn Cakes
Makes 12 cakes
Ingredient:
3/4 cups ( 4 oz/125 g) fine-grind yellow cornmeal, preferably stone-ground
1 1/4 ( 5 oz /155 g) cups of plan flour
1 tsp chili powder
2 tsps baking powder
2 tsps sugar
1/4 tsp salt ( or if you like a little bit more)
2 cups( 16floz / 500mls) milk
3 eggs
1/4 cup of oil (2 fl oz / 6 mls) corn, olive or sunflower- up to you!)
1/4 cup ( 1 oz /30 g) melted unsalted butter
2 cups ( 8 oz / 250 g) of fresh or frozen sweetcorn kernels
2 tsp chopped coriander
1 tsp of diced sundried tomatoes
1 tsp of mint
Method:
1.Combine all the dry ingredients in a large bowl .
2.Mix the wet (except the oil and butter) ingredients together and whisk.
3.Gently melt the butter in the warm oil .
4.Add the milk mix to the dry ingredients , stirring until it is well mixed in then drizzle the oil and melted butter into the mix.
5.Fold in sweetcorn kernels and sundried tomatoes and chopped herbs. Don't over mix.
6.Heat the frying pan or griddle and lightly grease, use a large spoon or ladle to measure a consistent size.
7. Cook each pancake until bubbles appear on the service and bottoms are brown, about 2 mins. Flip them over for the same amount of time.
8. Serve immediately or keep warm in the oven.
Good served with sliced avocado, fresh lime, chopped chilies and tomato.
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