Griddle cakes recipe
Great for early autumn when fresh sweetcorn and homegrown chillies are both in abundance; and only takes a few minutes’ cooking time.
Ingredients
- 900 g Fresh sweetcorn, cut from the cob
- 115 g Plain flour
- 280 ml Milk
- 1 tbsp Melted butter
- 1 Fresh red chilli, deseeded ad chopped finely
- 1 Fresh red chilli, deseeded ad chopped finely
- 3 tbsp Chopped coriander
- 4 Eggs
- 0.5 tsp Salt
- 31.7 oz Fresh sweetcorn, cut from the cob
- 4.1 oz Plain flour
- 9.9 fl oz Milk
- 1 tbsp Melted butter
- 1 Fresh red chilli, deseeded ad chopped finely
- 1 Fresh red chilli, deseeded ad chopped finely
- 3 tbsp Chopped coriander
- 4 Eggs
- 0.5 tsp Salt
- 31.7 oz Fresh sweetcorn, cut from the cob
- 4.1 oz Plain flour
- 1.2 cups Milk
- 1 tbsp Melted butter
- 1 Fresh red chilli, deseeded ad chopped finely
- 1 Fresh red chilli, deseeded ad chopped finely
- 3 tbsp Chopped coriander
- 4 Eggs
- 0.5 tsp Salt
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Beat the egg whites and yolks separately. Mix the yolks into the corn; then add the milk, then the flour, the salt, the chilli and coriander and beat well. Last of all, fold in the egg whites.
- Dollop the mixture in tablespoons into a medium/hot frying pan and cook for a couple of minutes, then turn until golden on both sides.
- Serve hot with a knob of butter and a salad.
Also worth your attention:
More from Arthur Potts Dawson
Recipes care of Good Energy
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature