These crisp healthy corn pancakes are delicious to serve as a snack lunch or as a light supper with a crisp mixed salad.
Ingredients: Corn Pancakes Recipe
Self raising flour 1 cup
Egg white 1
Skimmed milk 2/3 cup
Can sweet corn, drained 200 g
Salt and black pepper to taste
Oil for brushing
Preparation Method: Corn Pancakes Recipe
Place the raising flour, egg white and skimmed milk in a food processor with half the sweet corn and process until smooth.
Season the batter well and add the remaining sweet corn.
Heat a frying pan and brush with oil. Drop in tablespoons of batter and cook until set. Turn over the pan-cakes and cook the other side until golden.
Serve Corn Pancakes hot with tomato chutney.