These pancakes are an absolutely beautiful way to enter autumn. We have been dreaming about corn pancakes for a while and now we can’t stop making them. Using a touch of corn flour in the mix gives the most beautiful flavour! Add to that white corn and you end with a very unique pancakes recipe. Mexican Twist gone sweet!
White Corn and Ricotta Pancakes
-1 220g White Corn, drained
-¾ cups flour
-¼ cup corn flour
-1 ¼ tsp baking powder
-¼ tsp bicarb
-½ tbsp vanilla
-1 tsp cinnamon
-1 tbsp brown sugar
-½ cup milk
-¼ cup ricotta
-1 pinch of salt
-1 egg
- 1 tbsp butter, melted
1 Add half of the white corn, corn and regular flour, baking powder, bicarb, vanilla, cinnamon, milk, ricotta, salt, egg, sugar and melted butter to a blender. Blend until smooth.
2 Fold the remaining white corn kernels into the batter and set a non-nonstick pan to medium heat. Add two tablespoons of the mixture for each pancake and cook until nicely golden-brown on both sides.
3 To serve, sprinkle with icing sugar and serve with honey or maple syrup to taste.
Notes
- Greek yoghurt works great instead of ricotta!
- White corn is not as sweet as yellow corn. The amount of sugar in this recipe is low but you can add more if you prefer sweeter pancakes.
- Using corn flour gives these pancakes such a beautiful flavour! Do not skip this step.
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