Corn Pancakes
Tortitas de EloteFresh corn makes irresistible little pancakes, to accompany entrées, such as sauced meat or poultry dishes, or as a quick snack topped with salsa. The batter is easy to make and quick to cook.
Ingrediënten
Makes about 16 small pancakes
- 2 medium ears corn shucked
- ¼ cup milk
- 1 large egg beaten
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon vegetable oil
Instructies
- Cut the kernels from the corn cobs, and scrape the cobs to release the corn milk.
- Put in a bowl.
- Stir in the milk and egg.
- In another bowl, mix the flour, baking powder, and salt.
- Stir the dry ingredients into the corn mixture and mix well.
- In a medium nonstick skillet, heat the oil over medium heat.
- Spoon about 2 tablespoons of batter into the oil to form a small pancake.
- Repeat and cook about 3 pancakes at a time about 1 to 2 minutes on each side, or until golden brown.
Notes / Tips / Wine Advice:
Serve hot.
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