Sweet Corn Pancakes

25/11/2020
Category, , , , ,
Yields12 Servings

Classification

NSW:   EVERYDAY   ACT: GREEN

Ingredients

 1 ½ cups reduced-fat milk
 1 egg
 1 cup self-raising flour
 1 cup wholemeal self-raising flour
 1 420g can salt reduced sweet corn kernels
 25 g polyunsaturated or monounsaturated margarine

Method

1

Whisk milk and egg together in a jug.

2

Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add corn kernels to mixture.

3

Heat a large non-stick frying pan over medium heat. Brush pan with margarine. Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through.

4

Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with margarine between batches.

5

Serve.

 

Ingredients

 1 ½ cups reduced-fat milk
 1 egg
 1 cup self-raising flour
 1 cup wholemeal self-raising flour
 1 420g can salt reduced sweet corn kernels
 25 g polyunsaturated or monounsaturated margarine

Directions

1

Whisk milk and egg together in a jug.

2

Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add corn kernels to mixture.

3

Heat a large non-stick frying pan over medium heat. Brush pan with margarine. Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through.

4

Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with margarine between batches.

5

Serve.

Sweet Corn Pancakes
IngredientsDirections