Corn Pancakes

Corn Pancakes

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!


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.
Top Tip

Cured ham can be replaced with other smoked meat.


Single Cream
1 litre
Crushed garlic clove
Chopped Fresh fresh basil Leaves
2 tbsp
Coarse salt
½ tsp
Freshly pepper
1 pinch
Corn flour
80 g
Wheat flour
90 g
Coarse salt
½ tsp
Whole milk
300 ml
Melted, Cooled butter
50 g
Corn kernels from Can
150 g
Cherry tomatoes in Half
Iceberg lettuce in Strips
100 g
Ham in Cubes
5 slices