Cheese and corn pancakes

Ingredients for 2 servings:

• 1 egg(s)
• 200 g cream cheese
• 1 pinch(s) of sugar
• 8 peppercorns, ground
• 100 g corn, ground
• 50 g brown rice, ground
• 50 g buckwheat, ground
• 50 g flaxseed
• 50 g cheese, Gouda, grated
• 1 tsp salt
• 200 g milk, approx.
• 1 can corn, 425 g
• Butter or margarine for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, vegetarian, spicy

In a 20 cm frying pan with a lid, combine the egg, cream cheese, and pepper. Finely grind the corn, brown rice, and buckwheat, mix the flaxseed, Gouda cheese, and 1 teaspoon of salt together, then add to the egg/cream cheese. Stir. Slowly add the milk; it should resemble a batter. Stir everything well for 3-5 minutes on medium heat. Then add the canned corn, along with any liquid, and mix in. Pour into the greased frying pan. Grease the lid about 3 cm high along the edges. Close the lid. Place on a stovetop. Reduce the heat to level 2 of six possible levels for about 90-100 minutes. Turn the lid slightly, and remove it. The surface should now be dry. Place a board or plate on top, invert the pan, and slide the cake into the frying pan. Close the lid and bake for another 20-30 minutes. Serve hot. Note: Please do NOT increase the heat, or the cake will become too dark. My own recipe.