Corn Pancakes
A popular snack originating from the American South, made by pan-frying corn kernels and batter until golden. Pairs well with a tomato and basil salad and makes a great breakfast option.
Ingredients
flour (sifted)
30 g
baking powder
1 tsp
salt
a pinch
egg (white and yolk separated)
1
maple syrup
1 tbsp
milk
2 tbsp
corn (drained)
200 g
scallion (chopped)
2
sunflower oil
1-2 tbsp
tomato and basil (for serving)
to taste
Instructions
1
Prepare the dry ingredients
Sift the flour, baking powder, and a pinch of salt into a large bowl.
2
Separate the eggs
Separate the eggs, placing the whites in one bowl and the yolks in another.
3
Make the batter
Add the maple syrup and milk to the yolks and whisk until smooth, then pour into the flour mixture and stir to form a batter.
4
Whip the egg whites
Whip the egg whites to stiff peaks (the whisk should form a pointed peak when lifted); take care not to over-whip.
5
Fold in the egg whites
Using a spatula, gently fold the whipped egg whites into the batter by cutting through the center and around the edges of the bowl.
6
Add the mix-ins
Add the corn kernels and chopped scallions to the batter and gently fold until evenly combined.
7
Pan-fry
Heat the oil, drop in a large spoonful of batter, fry for 1-2 minutes until the bottom is golden, then flip and cook through.
