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This corn pancake recipe is the base to making any delicious savoury breakfast meal. The creamy texture of the corn comes through the pancake with the added buttermilk, it makes them just magic. There are several variations to making corn pancakes, adding chopped onion and cooked up bacon bits turns out a dream. Adding a poached egg drizzled with bernaise sauce goes down a treat as well. And don't forget to submit your breakfast pancake recipes for other creative cooks, if you have a photo that goes with it, pop it in as well.
Ingredients:
Method:Sift the flour into a bowl, add the lightly beaten eggs and a little of the buttermilk. Mix till you have a batter that will run of the whisk in a thick line, add more buttermilk if needed. Add the cream corn and mix till all combined, the batter should look light pale yellow in colour and be quite thickish, it's best to rest it for twenty minutes in the fridge. Heat your pan with a little oil and butter on med heat Wait till the butter is melted and the pan is hot, add a couple of spoonfuls of the pancake mix. Cook till bubbles form and turn over for one to two minutes or till golden brown on both sides. Keep the pancakes warm till needed or garnish straight away. Another variation on these hotcakes would be rosettes of smoke salmon, toped with bernaise sauce. That's a nice touch. This corn pancake recipe will make 4 to 6 corn pancakes depending on how thick you like them. If your into a good quality pancake and waffle mix there are some good specialty packs of gluten-free, kosher, low-carb, low-fat, low-sodium, natural, organic, sugar-free and vegetarian over at Amazon. Alternatives:Fresh vegetables blanched in boiling water and strained well, then added to the corn pancake mix, with a teaspoon of garlic, seasoned with a couple of pinches of curry powder is just nice. What's your favourit corn pancake recipe, if you have a favourit pancake recipe for breakfast submit it to your breakfast pancake recipes for the creative cooks.
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