Corn Pancakes

Name: Corn Pancakes
Yield: 8 servings
Ingredients: 1 litre Single Cream; ½ Crushed garlic clove; 2 tbsp Chopped Fresh fresh basil Leaves; ½ tsp coarse salt; 1 pinch Freshly pepper; 80 g corn flour; 90 g wheat flour; ½ tsp coarse salt; 2 eggs; 300 ml whole milk; 50 g Melted, Cooled butter; 150 g corn kernels from Can; 10 cherry tomatoes in Half; 100 g iceberg lettuce in Strips; 5 slices ham in Cubes

Corn pancakes taste delicious and are good as a starter. Look forward to tasting these pancakes with tasty fillings of cherry tomatoes, iceberg lettuce and cured ham!

Ingredients

Dressing

1 litre Single Cream
½ Crushed garlic clove
2 tbsp Chopped Fresh fresh basil Leaves
½ tsp Coarse salt
1 pinch Freshly pepper

Dough

80 g Corn flour
90 g Wheat flour
½ tsp Coarse salt
2 Eggs
300 ml Whole milk
50 g Melted, Cooled butter
150 g Corn kernels from Can

Filling

10 Cherry tomatoes in Half
100 g Iceberg lettuce in Strips
5 slices Ham in Cubes

Instructions

Step 1

Put 3 coffee filters, separated into a sieve over a bowl. Distribute the whole milk in the coffee filters and allow it to drain in the refrigerator for approximately 2 hours.

Step 2

Stir the dripped whole milk with garlic, basil, salt and pepper and leave it to stand for approximately ½ hour. Stir the dressing and taste it.

Step 3

Mix corn flour, wheat flour and salt together and whip eggs and milk for a little while. Add the butter and corn kernels.

Step 4

Let the dough rest covered and cold for approximately 1 hour. Cook the pancakes in a Teflon pan (about 14 cm in diameter) and keep them warm.

Step 5

Spread the filling on the pancakes and add a little dressing. Fold the pancakes into "crescents" and serve the rest of the dressing in a bowl on the side.

Enjoy!