Recipe: Corn Cakes with Maple Syrup
Breakfast and BrunchCORN CAKES WITH MAPLE SYRUP
1/2 cup self-rising flour
1 cup fine polenta
1/2 tsp baking powder
1 cup milk
2 tbsp sour cream
corn kernels from one large cooked corn cob (about 1 cup)
1 tsp salt
1/2 tsp freshly ground black pepper
4 or 5 tbsp melted butter
1 cup maple syrup (for serving)
Combine the flour, polenta and baking powder in a large mixing bowl. Whisk in the milk, sour cream, corn kernels, salt and pepper. Allow the polenta to soak for 1 minute.
Heat a non-stick frying pan over moderate heat, drizzle in some of the melted butter.
Fry 1/4 cupfuls of the mixture on both sides for 3 or 4 minutes each side, or until golden brown.
Serve hot with the maple syrup.
Description:
Fancy something a little different for breakfast? Try these.
Makes 10-12 pancakes
Source: Quick Vegetarian Dishes: Recipes You Can Prepare in a Hurry by Kurma Dasa
1/2 cup self-rising flour
1 cup fine polenta
1/2 tsp baking powder
1 cup milk
2 tbsp sour cream
corn kernels from one large cooked corn cob (about 1 cup)
1 tsp salt
1/2 tsp freshly ground black pepper
4 or 5 tbsp melted butter
1 cup maple syrup (for serving)
Combine the flour, polenta and baking powder in a large mixing bowl. Whisk in the milk, sour cream, corn kernels, salt and pepper. Allow the polenta to soak for 1 minute.
Heat a non-stick frying pan over moderate heat, drizzle in some of the melted butter.
Fry 1/4 cupfuls of the mixture on both sides for 3 or 4 minutes each side, or until golden brown.
Serve hot with the maple syrup.
Description:
Fancy something a little different for breakfast? Try these.
Makes 10-12 pancakes
Source: Quick Vegetarian Dishes: Recipes You Can Prepare in a Hurry by Kurma Dasa
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