Rosy crispy pancakes with canned corn is not only tasty, but also quite economical. After all, from one jar it turns out a decent amount of snack fritters. Such corn pancakes are perfect for Sunday breakfast to break the stereotype - a cup of coffee and sweetness. Even in such pancakes for taste, you can add cheese and greens.
In general, this recipe is for everyone who loves corn and for those who just don’t know where to put the remainder of the corn, especially after the holiday feasts. Briefly about the result - we liked it. Simple, but tasty. Therefore, immediately write down a recipe that can ruin your figure if it is abused.
Ingredients:
Canned corn - 1 can;
Egg - 1 pc .;
Flour -120 g;
Baking Powder - 1 tsp.
Kefir - 100 ml;
Salt and pepper.
Recipe:
In a bowl, combine the egg and kefir. By the way, if you do not have kefir boldly prepare pancakes on the liquid from the can. It is perfect for this. Add spices - black pepper or a mixture of peppers and salt.
Stir the egg and kefir and add the corn, without the liquid already. In addition to canned corn, you can use boiled. Suddenly you have a few heads off, but nobody wants to eat them anymore. Then cut the grain with a sharp knife and follow the recipe.
Add flour and baking powder.
Stir and get a fairly thick dough. But if you think that it is very thick, add some liquid.
Heat the vegetable oil in your favorite pan and spread the pancakes with a spoon. We fry them on each side in literally 3 minutes. Adjust the fire on the situation.
Serve chilli with chili sauce or ketchup. Sour cream or mayonnaise will do too.
Enjoy your meal.
Servings - 4
Cooking time - 20 min
Per 100g:
Proteins - 5.36
Fats - 1.96
Carbohydrates - 24.63
Kcal - 138.85
