Cheesy jalapeño corn pancakes
Servings: 4 pancakes
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 2 tbsp pickled jalapeno slices (adjust to taste)
- 190 g sweetcorn kernels (~ 1 cup) - I used tinned
- 100 g cheddar cheese, grated (~ 1 cup grated)
- 1 egg
- 100 g plain flour (~ 2/3 cup)
- 200 ml milk (~ 3/4 cup)
- 1 tbsp oil, plus a little more for frying
- Salt
- Black pepper
Instructions
- Add the jalapeno slices and sweetcorn kernels to a food processor, and blitz until coarsely chopped. It’s fine if a few whole kernels of corn remain.
- Add the grated cheese, egg, plain flour, milk, and 1 tbsp oil to the food processor, along with a generous pinch of salt and pepper, and blitz again briefly until combined.
- Lightly grease a non-stick frying pan (you won’t need the full 1tbsp - save some back for the other pancakes). Allow the pan to come up to a medium temperature, and pour in about a quarter of the pancake mixture. Swirl the pan to distribute the mixture - since it’s thicker than a standard British pancake mix, you may also need to use the back of a spoon to help form the shape, and to ensure that the cheese, corn etc. are distributed evenly around the pancake.
- Cook the pancake for a few minutes, until the underside is golden brown and crispy. Carefully flip the pancake using a large, flat spatula. Cook the other side until crispy, and transfer the pancake to a plate.
- Repeat with the remaining pancake batter (you may need to re-grease the pan a little each time). Serve the pancakes warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.