Name: Wholemeal corn pancakes with fuyu salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 3 cobs corn, husked; 2 eggs; 112.50 gm wholemeal self raising flour; 128.75 gm milk; Salt & freshly ground black pepper; 55.20 gm oil; 2 vine ripened tomatoes, cut into 1cm dice; 1 fuyu fruit, cut into 1cm dice; 1 red onion, cut into 1cm dice; 36.40 gm olive oil; 125.00 ml green basil leaves; 125.00 ml purple basil leaves

Wholemeal corn pancakes with fuyu salsa

0 Likes

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Whip up quick and tasty wholemeal corn pancakes for a stress-free weeknight meal.

Ingredients:

3 cobs corn, husked
2 eggs
112.50 gm wholemeal self raising flour
128.75 gm milk
Salt & freshly ground black pepper
55.20 gm oil
2 vine ripened tomatoes, cut into 1cm dice
1 fuyu fruit, cut into 1cm dice
1 red onion, cut into 1cm dice
125.00 ml green basil leaves
125.00 ml purple basil leaves

Instructions:

With a sharp knife, remove the corn kernels from the cobs. Combine the corn kernels in a mixing bowl with the eggs, wholemeal flour, and milk. Mix well and season with salt and pepper.
In a heavy-based fry pan, heat half of the oil over moderate heat. Cook 2 tablespoons of the corn batter at a time until golden and cooked through, about 1-2 minutes per side. Transfer to a plate and repeat with the remaining batter.
Combine tomatoes, fuyu fruit, onion, olive oil, basil leaves, salt, and pepper in a bowl. Serve with warm corn pancakes.

We use cookies

Similar Recipes

Corn and ricotta cakes with grilled tomatoes

Healthy chicken noodle and vegetable soup recipe

Wholemeal hotcakes with grapefruit & yoghurt

Wholemeal damper with pepitas

Wholemeal wraps with smoked ocean trout and egg and lettuce coleslaw