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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Cornmeal Pancakes
A copycat recipe of IHOP’s Corn Cake Pancakes, these Cornmeal Pancakes are a sweet change with a delicious texture from cornmeal.
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup milk
3/4 cup buttermilk
1/3 cup butter, melted
Get the full recipe here:
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The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
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Ina Garten's Fresh Corn Pancakes | Barefoot Contessa | Food Network
Jalapeño peppers and Sriracha bring the heat to Ina's Fresh Corn Pancakes!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Corn Pancakes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 45 min
Yield: 20 to 22 pancakes
Ingredients
1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeño pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)
Directions
Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
Cook’s Note
If your corn is starchy rather than tender, blanch the kernels in boiling water for 3 minutes and drain well before adding to the batter. To make clarified butter, melt butter and pour it into a small measuring cup. When the milk solids settle, pour off the clear golden liquid and discard the rest.
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Ina Garten's Fresh Corn Pancakes | Barefoot Contessa | Food Network
The best Sweetcorn Pancakes
#sweetcornpancakes #sweetcorn #pancakes
For this recipe, you will need:
1 tin (410g) Cream Style Sweetcorn
1 large egg ( beaten up)
1 cup plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cumin powder
1/8 teaspoon turmeric powder
1/4 teaspoon ground white pepper
Chopped green chilies to taste
1/4 cup finelly chopped fresh coriander
2 tablespoons finely chopped chives
1 teaspoon garlic paste
Mix the above to form a thick batter.
Add a little oil to a crepe pan.
Add large spoonfulls of the batter onto the pan over medium heat.
Fry until golden, and then flip and fry the other side until golden as well.
Remove onto a wore rack and allow to cool. This ensures the pancakes dont become soggy or serve hot immediately off the pan with your favourite sauce or chutney.
Enjoy.
sweet corn nutri pancake recipe - 2 ways roastie & appe | instant sweetcorn breakfast or nasta 2 way
full recipe:
corn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with detailed photo and video recipe. an easy and simple healthy pancake recipe made with a generous amount of sweet corn in a sooji and besan batter. it is an ideal morning breakfast recipe if not an ideal snack meal and can be relished with a dip of spicy chutney or any dip. these pancakes do not take much time to prepare and the pancake batter can be prepared within minutes with the option of adding all the vegetables to it.
corn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with step by step photo and video recipe. pancake recipes are one of the healthy and easy breakfast meals for most of us. it is basically a far cousin to the south indian variation of dosa or uttapam but generally made with a combination of flours with different types of vegetables in it. one such easy and simple pancake recipe is sweet corn nutri pancake or roastie known for its simplicity, taste and health aspects it brings to your dining table.
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