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corn cakes

updated

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Ingredients for 4 servings:

  • 2 small cans of corn (285 g each)
  • ¼ liter of milk
  • 4 eggs
  • 250 g flour
  • 6 drops of Tabasco
  • Salt
  • onion powder
  • n. B. Oil for frying

Instructions

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

slightly different pancakes

Mix the corn with the liquid, milk, eggs, flour, and spices and let stand for at least 30 minutes. The batter shouldn’t be too thin. Heat a little oil in a pan and ladle in 3-4 portions of batter. Spread into a flatbread shape and bake until golden brown on both sides. We serve it with bell peppers. Compote and salad are also said to be delicious. I haven’t tried it yet, though.

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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.

corn cakes

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