Sweetcorn pancakes

Sweetcorn pancakes

Vegetarian
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Preparation time
30min
Serving(s)
4


Ingredients

150
g sweetcorn d’Aucy
3
tbsp cornflour
3
tbsp wheat flour
1
red pepper
2
spring onions
1
egg yolk
2
egg whites
Salt, Olive oil

Chop half the sweetcorn kernels finely in a mixer. Mix the remaining sweetcorn, flours, pepper and spring onions with the chopped sweetcorn in a bowl. Whisk the egg yolk in a small bowl with a pinch of salt, add to the sweetcorn mixture and stir well.

Whisk the egg whites in another bowl until stiff. Carefully fold half the egg white into the mixture, then stir in the rest.

Heat a little olive oil in a frying pan. Now add spoonfuls of the batter to the pan and cook for 3 minutes until golden-brown, then turn over and finish cooking.

Keep warm on a hot serving plate until you have cooked all the mixture. Serve hot.

A tasty dip made of yoghurt and herbs goes well with these.

Enjoy your meal!

Recipe: Carole Schiltz

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