|by Tarla Dalal|
DESCRIPTION The very sight of corn triggers the gastronomic juices. Bhutta is certainly a welcome treat at any time of the day.
Results 1 - 10 of 75 for corn pancakes
Result Page: 1
Combine cornmeal, sugar and salt in a pan; pour in boiling water while stirring. Cool. Beat in egg yolks. Sift flour and baking powder; stir in. Add ...
Combine the cornmeal, flour, baking soda and salt in a medium-sized bowl. In a small bowl, combine the syrup, oil, buttermilk and egg. Stir well and ...
Heat skillet over ... pancake mix and corn juice just until ... skillet. Turn when pancakes bubble and bottom ... butter and syrup. Makes 6 to 8 pancakes.
Season pork roast ... ready to serve. Corn Bread Pancakes: Combine cornmeal, ... shredded pork between pancakes with lettuce and additional barbecue sauce.
Stir together pancake mix and cornmeal. Combine corn, milk, eggs, ... to dry ingredients, stirring just until moistened. Makes about 16 (4 inch) pancakes.
Combine egg, milk and oil. Stir into mix along with corn. Blend. Bake on griddle over high heat. Makes 12 to 14 pancakes.
Chop 1 cup of the corn finely, by hand ... minutes. Turn the pancakes carefully and cook ... each time, until all of the batter is gone. Serve immediately.
Mix corn, onion, cornmeal, ... and cook until bubbles form and surface dries. Flip pancake and continue to cook until golden brown. Makes 14-16 pancakes.
Fluffy fritters need a light hand, so don't overbeat. Drop by teaspoonfuls into hot oil, 1 inch deep, and cook slowly until golden brown, about 4 ...
In a bowl, mix corn, milk, egg ... Spoon batter 1/4 cup at a time onto slightly oiled preheated griddle. Brown evenly on each side. Serve hot with syrup.
Result Page: 1
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