Eggless Sweetcorn Pancakes with Herbed Butter
by Shreya Jaiswal
Added to 5 cookbooks
This recipe has been viewed 8550 times
A savoury sweet pancake made with maize flour and sweetcorn kernels served with herbed butter.
Baking soda has been used in place of egg to keep pancakes light and fluffy.
- In a bowl mix together soft butter, coriander leaves and mixed dried herbs.
- In a large bowl, sift together maize flour, plain flour and soda. Add the rest of the ingredients and combine thoroughly. Allow to rest for 10 to 15 minutes.
- Heat a non-stick pan on a slow flame. Drizzle 1/2 tsp oil. Spread a ladle of batter onto the pan.
- Cook on a slow flame until small bubbles begin to appear on the surface of the pancake, flip and cook on the other side.
- Repeat the same process for the remaining batter.
- Serve in a stack, drizzled with some prepared herbed butter, keeping the left over butter on its side in a bowl.
This recipe was contributed by Shreya Jaiswal on 18 Jul 2011Hi I am Shreya from Nagpur. I am an Interior Designer by profession.
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