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Corn pancakes with guacamole
Corn pancakes with guacamole
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious and simple pancakes for a special Mother's Day treat that kids can help make.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 310ml (1 1/4 cups) buttermilk
  • 1 egg, lightly whisked
  • 2 corncobs, kernels removed
  • 40.00 ml chopped fresh chives
  • 15g butter, melted
  • 80ml (1/3 cup) bought guacamole or avocado dip
  • 50g smoked salmon slices
  • 50g shaved ham
Instructions:
  • In a medium bowl, sift the flour and make a well in the center. In a large jug, whisk together buttermilk and egg, then pour into the well. Whisk until well combined. Stir in corn and chives, season with salt and pepper. Transfer the batter back to the jug, cover with plastic wrap, and let it rest for 30 minutes.
  • Preheat a large non-stick frying pan over medium heat. Lightly brush the pan with a third of the butter. Spoon six 1-tablespoon portions of batter into the pan, leaving space for spreading. Cook until bubbles form on the surface and pancakes are golden underneath, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until done. Transfer to a plate. Repeat twice with the rest of the butter and batter, reheating the pan as needed between batches. Allow the pancakes to cool for 10 minutes before serving.
  • Dollop each pancake with a generous teaspoon of creamy guacamole. Layer half of the pancakes with delicate slices of smoked salmon and top the rest with delectable slices of savory ham.

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