Name: Corn Pancakes
Cook time: 1800 s
Total time: 1800 s
Yield: 5-6 Pieces
Ingredients: 200 gr white flour; 100 gr sour cream; 7 gr baking powder; 3 whole corns; 2 free range eggs; 7 gr salt; Black pepper; Parmigiano Reggiano; Extra virgin olive oil; Butter

BENGINGI

Save

Corn Pancakes

cook:

30 min

0.0

(5)

It is corn season, and right before it leaves us for another year, I went to Zikki's garden and picked some corn husks to share with you the recipe for these beautiful pancakes. They are different from what you are used to. Besides the natural sweetness of the corn, these pancakes are not sweet; there is no added sugar to the batter. This is why I decided to finish them with tons of grated Parmigiano Reggiano and a sexy extra virgin olive oil. In the batter itself, I used blended corn and whole kernels which give the pancakes another dimension. You have to make it! Make sure to do it before the end of the season. YASSS.

original

metric

Ingredients

200 gr white flour

100 gr sour cream

7 gr baking powder

3 whole corns

2 free range eggs

7 gr salt

Black pepper

Parmigiano Reggiano

Extra virgin olive oil

Butter

Directions

Step 1

Remove the corn husks.

3 whole corns

Step 2

With a sharp knife, shave the corn from the cob. Put aside a handful of corn kernels.

3 whole corns

Knife

Step 3

Using a food processor- blend the corn to a smooth paste.

food processor

Step 4

In a bowl, add the eggs and the sour cream and beat well.

2 free range eggs

100 g sour cream

Bowl

Step 5

Add the blended corn and mix well.

corns

Mixer

Step 6

Add the flour, baking powder, salt, and pepper. Mix until all the ingredients are incorporated into the batter. Don't mix more than that, we don't want to develop gluten.