Fresh corn pancakes
Thin savoury pancakes of ground sweetcorn, ginger and chilli
Fresh sweetcorn is ground to a smooth paste with ginger and chilli and cooked into thin, lacy pancakes, covered so they steam and turn light brown. They're naturally gluten free and sweet-savoury. Serve hot with tomato ketchup or mint chutney.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For cooking
Method
0/5 doneStep 1: Grind 9 oz fresh sweetcorn kernels to a fine paste in a blender, adding a little of the ½ cup water at a time.
Step 2: Mix in 1 tsp green chilli paste, 1 tsp ginger paste, 2 tsp fresh coriander and ½ tsp salt, adding more water if needed to make a batter of dropping consistency.
Step 3: Heat a non-stick pan, pour in a little batter and spread it into a thin pancake.
Step 4: Drizzle a few drops of 2 tbsp oil, for shallow frying all round. Cover with a lid and cook until light brown on both sides.
4 minStep 5: Repeat with the remaining batter. Serve hot with tomato ketchup or mint chutney.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 19 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fresh corn pancakes take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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