How To make Cilantro Corn Pancakes
1/2 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Sugar
1/4 ts Salt
1/3 c Cornmeal
1 Egg
-or- 2 Egg whites
1 c Buttermilk
-or- Fresh plain yogurt 2 tb Vegetable oil
1 c Corn kernels
cooked and drained 1/4 c Mild chiles, roasted
:
chopped, peeled, & seeded 1/4 c Fresh cilantro, chopped
1/3 c Scallions, chopped
Vegetable oil Mild salsa Sour cream
In large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients; stir until combined. Place a griddle or large skillet over medium-high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes; brown on other side. Pass mild salsa and sour cream to spoon over pancakes. From 1994 Shepherd's Garden Seeds Catalog, pg. 15. Posted by Cathy Harned.
How To make Cilantro Corn Pancakes's Videos
Pancake Day Megamix! | Jamie Oliver
Timecodes and full recipe links below!
It's coming up to Pancake Day (13th February), and we've got your back with this bumper megamix of pancake recipes from the archives! Pancakes are such a rewarding dish to dig into, and easier to make than you might think! See which recipes tickle your fancy, whether it's delicious honey-drizzled American-style pancakes, or crispy savoury sweet potato & sweetcorn pancakes, give them a go!
0:19 One-Cup Pancakes
Full recipe included in this video:
1:41 Breakfast pancakes, American-style
Full recipe here:
5:37 Gluten-free Pancakes
Full recipe here:
6:38 Buddy's Savoury Spinach Pancakes
Full recipe here:
12:35 Banana Pancakes
Full recipe here:
16:56 Sweet Potato & Sweetcorn Pancakes
Full recipe here:
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Corn Pancake l Makai Cheela l Brisk Kitchen
For more recipes visit: briskkitchen.in Corn Pancake
Ingredients
Half boiled corns - 150 grams
Water - 200 ml
Coriander leaves - 4 tablespoons
Curry leaves - 8-10
Chopped green chillies - 2
Salt - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cooking oil - 1 teaspoon
Chopped coriander
Preparation
In a blender add half boiled corns, water, coriander leaves, curry leaves, chopped green chilli and sakt. Blend. Transfer to a bowl and add red chilli powder and coriander powder. mix well.
In a pan add cooking oil. Take a spoonful of batter and spread it on the pan in a circular motion. Cook until golden brown.
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Brown Butter Sweet Corn Pancakes
These Brown Butter Sweet Corn Pancakes are light, fluffy and deliver a ton of sweet corn flavor. Be sure to finish them off with your favorite toppings, like avocado, sour cream and cheese!
Full recipe here:
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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Spicy Sweet Corn Pancakes on the Grill, Teppanyaki Style
How about some Spicy Sweet Corn Pancakes on the Grill Teppanyaki style? Teppanyaki style grilling is perfect for the Arteflame. The flat cooktop has lots of space and no food will fall through grill rates any more. Problem solved!
Here was the recipe for Spicy Sweet Corn pancakes on the Arteflame grill, Teppanyaki style!
Ingredients:
Prepared pancake batter
1/4 cup sweet corn
2 sweet peppers
Red onion chopped
Poppy seed or ranch dressing
Fresh cilantro
Sriracha sauce
Mozzarella cheese grated
salt and pepper
Directions:
Get your Arteflame grill or your Arteflame grill insert to grilling temperature. When the temperature reaches between 400 and 450 you’re ready to go
Pour pancake batter directly onto the grill to make two four inch pancakes or blinis. Place sweet corn, peppers and red onion onto grill to charr.
When pancakes start to bubble, turn over and cook other side. Add salt, pepper and any desired spice seasoning to pancakes.
When pancakes are done place all ingredients on top. Layer with sriracha sauce, dressing and fresh cilantro.
Enjoy!
Cheddar Corn Fritters
Here is what you'll need!
Cheddar Corn Fritters
Serves: 12
INGREDIENTS
1 ½ cups flour
2 cups corn (or one 15 ounce can)
½ cup cheddar cheese, shredded
⅓ cup chives, chopped
½ cup milk
2 eggs
1 teaspoon salt
1 tablespoon chili powder
½ cup oil, for frying
PREPARATION
In a large bowl, mix the ingredients.
In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
Serve with a dollop of sour cream and chives.
Enjoy!
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