SWEETCORN PANCAKES

This is a very simple recipe for a meal where eggs are not liked by your guests. Egg based dishes can be unpopular with many children, and these pancakesare wonderfully soft and have a have the sweetness of the corn to increase their appeal………they are very addictive!

SERVES:…………..depends on how hungry everyone is (at least two!)

INGREDIENTS

120ML MILK

1 EGG

50G SELF RAISING FLOUR

150G OF TINNED SWEETCORN (THIS IS A SMALL TIN SIZE AVAILIBLE HERE IN FRANCE)

OIL OF YOUR CHOICE FOR FRYING

SEASONING TO TASTE – JUST A PINCH OF SALT IS ENOUGH AND NO PEPPER

METHOD

1. Put sweetcorn in a liquidizer or blender

2.Process until some kernels are still visible

3. Add all the other ingredients and blend until a batter is formed

4. Heat up a small amount of oil in a non stick frying pan

5. Pour in 2 tablespoons of mixture into the pan per pancakes.

6. Cook gently for about 3 minutes, turn carefully and cook on the other side.

7. Cook in batches according to the size of the pan you are using, and keep the pancakes warm while the others are cooking.

8. Cook on the other side – you are looking for a light browning here…….difficult to obtain with all butter, which gives the best flavour. I try to combine a neutral oil with the butter to avoid the foaming butter burning.

8. Serve warm or cold.

VARIATION. – The batter can be enriched with another egg to make a savoury custard to use in a pastry case for a quiche -like flan. Again the sweetcorn is the prominent texture and disguises the egg very well indeed. If you are a “bits and pieces” quiche cook, you can add, in moderation your usual preferred ingredients – ham, tomato, red pepper etc to taste.