- Ingredients
- baking soda
- 1 tablespoon
- flour (plain)
- 100 gram
- paprika powder
- 1 tablespoon
- corn flour
- 1 tablespoon
- egg (large)
- 1
- milk
- 150 ml
- sweetcorn kernels
- 330 gram
- olive oil
- 1 tablespoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 10 minutes
- This recipe:
- Serves:
- 3
- Comment:
- vegetarian
- Viewed:
- 300 times
- Saved:
- 33 times
- Printed:
- 1 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
sweetcorn breakfast pancakes
Ingredients
| baking soda | 1 tablespoon | |
| flour (plain) | 100 gram | |
| paprika powder | 1 tablespoon | |
| corn flour | 1 tablespoon | |
| egg (large) | 1 | |
| milk | 150 ml | |
| sweetcorn kernels | 330 gram | |
| olive oil | 1 tablespoon |
Preparation
- Drain the sweetcorn kernels.
- Sift the flour, baking powder, paprika and cornflour into a bowl. Beat the egg and milk together, then add the dry ingredients and mix well to combine. Stir in the sweetcorn and season to taste.
- Heat a large frying pan, wipe with olive oil, then spoon 2 tablespoons of the mixture for each pancake into the hot pan. Cook for 1 to 2 minutes on each side until golden.
- Cook in batches then remove from the heat and place in a gentle oven temperature to keep warm.
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