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Corn and onion pancakes

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Ingredients for 2 servings:

  • 200 ml milk
  • 100 g flour
  • 2 eggs
  • ½ tsp baking powder
  • 285 g corn (small can)
  • 1 vegetable onion(s)
  • Basil (fresh)
  • Lovage (fresh)
  • Oregano (fresh)
  • Chives (fresh)
  • salt and pepper
  • Oil, for frying

Instructions

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

Corn, onions and lots of fresh herbs

Mix flour, milk, eggs, and baking powder into a dough. Drain the corn and add it. Finely chop the onion and herbs in any quantity and variety and add them. Stir the dough and season with salt and pepper. Scoop out portions with a large tablespoon and form flatbreads in a preheated pan, frying well on both sides. Serve with a dip made from yogurt and low-fat quark with lime zest, pepper, and salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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