Friday, 10 January 2014

Corn Pancakes

I made these for breakfast this morning and served them with bacon.  They were so yummy and quite efficient if you save a spare cob of corn from another meal.  You can eat these at any time of the day and are a great accompaniment to any meal.  To make a dozen you will need:

1 cooked cob of corn
1/2 cup almond meal
1 1/2 teaspoon baking powder
1/4 cup milk
2 eggs
seasoning (I added a dash each of cumin, salt, onion powder, adn mixed herbs)

Shave all the corn kernels off the cob and place kernels in mixing bowl.  Add all other ingredients and beat well.  Place dessert spoons of batter on pre-heated griddle until the top of the pancake starts to go firm.  Flip and cook again until golden brown on both sides.

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