Corn Pancakes

Name: Corn Pancakes
Yield: Serves 6
Ingredients: knob of clarified butter or goose fat; salt; 65 g/2½ oz flour; 275 g/10 oz sweetcorn, cooked off the cob; 1 egg; 1 egg yolk; 100 ml/4 fl oz double cream; 150 ml/¼ pint milk; freshly grated nutmeg; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

These little pancakes, knobbly with nuggets of juicy sweetcorn, are an autumnal favourite. I usually serve them with game – pheasant, or quail perhaps.

Ingredients

275 g/10 oz sweetcorn, cooked off the cob
65 g/2½

Side dish
Autumn
Vegetarian

Method

Chop the corn roughly. Sift the flour into a bowl and make a well in the centre. Beat together the egg and yolk and pour into the well. Pour in half the milk as well and stir, gradually drawing in the flour. Add the remaining milk and the cream and beat until smooth. Add the sweetcorn and season generously with nutmeg, salt and pepper.

Melt the butter or goose fat until just foaming in