Year 7 Mexican sweetcorn pancakes
5.This recipe is a Mexican breakfast dish that is filling so can also be served for brunch or lunch. It combines the theory you have been learning on eggs and also on breakfast. This is the last practical homework task of year 7 and it will demonstrate the skills that you have learnt this year perfectly.
Ingredients – serves 2
For the pancakes
100g plain flour
1 tsp baking powder
1 free range egg
100ml semi skimmed milk
75g sweetcorn
Salt and pepper
1 tbsp vegetable oil
For the salsa
2 salad tomatoes
Small bunch coriander
½ chilli
¼ small red onion
½ lime
Salt and pepper
For the poached eggs
2 eggs
½ tbsp white wine vinegar
1. Prepare self and equipment. Sieve the flour and baking powder into a large mixing bowl. Crack the egg into a small mixing bowl and beat with a fork.
2. Add the egg and milk to the flour mixture and whisk until it forms a thick batter. Add the sweetcorn and salt and pepper and mix.
3. Prepare the salsa, chop the tomatoes and coriander, and put into a small mixing bowl. Remove the seeds from the chilli and then slice and dice and add to the bowl.
4. Dice the red onion and juice the lime, add to the salsa mixture and season with salt and pepper and mix well. Put to one side.
5. Carefully heat the oil in a frying pan on a medium heat. Add a spoonful of batter to the pan and form into a small circle. Cook for 1 – 2 minutes on each side, or until the pancake is golden-brown on both sides. Repeat with the rest of the batter.
6. For the poached eggs, bring a small saucepan of water to the boil and add the vinegar. Turn down the heat so the water is simmering. Crack the eggs into the water and poach for 3 – 4 minutes and then carefully remove with a slotted spoon and drain on kitchen paper.
7. To serve, put two pancakes on each plate, add half the salsa to each and finish with a poached egg on top.
HOW TO COOK PANCAKE IN SIMPLEST WAY USING CORIANDER
This recipe for pancakes makes the most perfect soft and mouth watering pancakes. Using ingredients in your should already have in your kitchen you can easily make these pancakes from scratch for breakfast this week.
INGRIEDIENT
All-purpose Flour 200g
Sugar-3tbsp
Oil-3tbsp
Water-1/2 ltr
Salt-1/2tsp
Coriander leaves
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Delightful Corn Pancake Recipe | Corn Fritter Recipe At Home | Corn Pancake Recipe In Hindi |
Experiment this super tasty and easy to make corn pancake at home . you will be amaze to see this amazing recipe. subscribe to my channel for more videos like this!
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INGREDIENTS :
1) SEMOLINA - 1 CUP
2) AMERICAN CORN - 1/2 CUP BOILED CRUSHED
3) CORIANDER LEAVES - 1/4 CUP
4) ONION - 1/4 CUP CHOPPED
5) SALT TO TASTE
6) GREEN GARLIC - 1 TBSP
7) GREEN CHILLY - 1 CHOPPED
8) OIL AS NEEDED
9) CURD - 1/4 CUP
10) GINGER SMALL
Spicy Corn Patties - Fritters Recipe
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If You Have Sweetcorn At Home, Make These Corn Fritters & Corn Pancakes
Learn how to make two delicious corn recipes: corn pancakes and corn fritters!
This weekend we prepared delicious sweet corn recipes. Corn lovers will love it! I have never eaten so delicious salty doughnuts and pancakes. You can serve them both with the same sour cream and garlic sauce.
Let's try with us!
Ingredients for corn pancakes:
• GREEN ONION 20g/0.7oz
• JALAPENO 1
• CANNED OR FRESH CORN 400g/14oz
• CHEDDAR CHEESE 130g/4.6oz
• EGGS 2
• SALT
• PEPPER
• OAT FLOUR 150g/5.3oz
• MILK 1/2 cup or less
• SUNFLOWER OIL
Ingredients for sauce:
• SOUR CREAM 3 tbsp
• GARLIC 1 clove
• CILANTRO
• LIME 1/2
• PEPPER MIXTURE
• SALT
• DRIED ONION 1 tsp
Ingredients for corn fritters:
• BOILED POTATOES 2
• FRESH OF CANNED CORN 200g/7oz
• ONION 1
• RED BELL PEPPER 1/2
• JALAPENO 1
• SALT
• PEPPER
• GRANULATED GARLIC 1 tsp
• CHILI FLAKES 1 tsp
• NUTMEG 1 tsp
• BREADCRUMBS 7 tsp
• 2 x MOZZARELLA CHEESE 125g/4.5oz
• EGGS 2
• SUNFLOWER OIL
Fancy to try these corn fritters?
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'Lok' Pancakes
Lao! 'Lok' in Teochew, these pancakes are classics in the Chaoshan region. We covered the famed oyster version way back when, so this time we wanted to take a more general approach.
0:00 - What's a Lok/Lao?
0:54 - Corn Pancakes (Dry Coating Method)
4:47 - Luffa Gourd Pancakes (Batter Method)
7:00 - When to use dry coating vs batter methods?
FRIED CORN PANCAKE, DRY COATING METHOD
Ingredients:
* Corn, one ear
* Seasoning: 1 tbsp sugar, optional 1 tbsp instant custard (吉士粉)
* Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g or ~9-10 tbsp
* Oil, ~2 cups for frying
* Water, ~1/2 tbsp, for sprinkling
The starches are *very* available online -
Tapioca starch:
Amazon -
Weee! -
Sweet Potato starch:
Amazon -
Weee! -
Potato starch:
Amazon -
Weee! -
PROCESS:
1. Slice the corn, rinse, then blanch for two minutes. Rinse to stop the cooking process, then toss in a strainer to let dry for ~5 minutes.
2. Add the seasoning to the blanched corn. Mix, then - one tablespoon at a time - add in the starch until everything is loose and coated. We used 60g of Tapioca Starch, but you might need a little more or a little less depending on how wet your corn is.
3. Two pans - one of them non-stick - over two burners. In one, heat the oil up to 200C and keep it around that temperature until you're ready to add it in with the pancake. In the non-stick pan, add the corn and pack it in. Use a spatula to press in the sides to form a nice pancake. Sprinkle the water on. Then, swap the flame to high. Swirl the hot oil around the edges.
4. Flame still on high, fry the pancake for ~4 minutes until it floats, and the edges are ever so slightly golden brown. Remove, let it strain for a couple minutes.
Cut into eight pieces.
GOURD PANCAKE, BATTER METHOD
Ingredients:
* Luffa gourd (丝瓜/秋瓜) -or- Zucchini (西葫芦), 1 large, ~350g
* 15g toasted (or roasted) peanuts
* Seasoning: 1/4 tsp sugar, 1 tsp fish sauce (鱼露)
* One whisked egg
* Tapioca starch (木薯粉) -or- sweet potato starch (红薯粉) -or- potato starch (土豆淀粉), ~60g
Fish sauce for dipping.
PROCESS:
1. Slice the gourd into matchsticks, and roughly chop the toasted/roasted peanuts. Mix together the gourd, the peanuts, the seasoning, the whisked egg, and the starch. Do not waste time before moving to the next step.
2. Flame on medium high, add 1 tbsp of oil to a non-stick pan. Add the batter and spread the pancake even.
3. Cook for three minutes on one side, flip, then go three minutes on the other.
Garnish with cilantro, serve alongside some fish sauce to dip.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Sweetcorn Fritters and Yoghurt Dip | Gordon Ramsay
Canned food can be a good store-cupboard staple. These spicy, savoury sweetcorn fritters are a perfect example: a great dish made with store-cupboard ingredients and some fresh herbs.
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