Corn and feta buttermilk pancakes
17/2/2008
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Ingredients
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| 2 cups | Self raising flour |
| ½ tsp | Baking soda |
| 1½ cups | Buttermilk |
| 4 | Eggs |
| 2 cups | Corn kernels |
| 100 g | Feta cheese |
| 1 tbsp | Fresh sage |
| 1 to taste | Salt & freshly ground pepper |
| 1 dash | Olive oil |
Directions
- Sift flour and baking soda into a bowl and make a well in the centre. Pour in the buttermilk and then break the eggs into the well.
- Add the corn, crumbed feta and chopped sage and stir to combine into a batter. Season well with salt and pepper, then stir again.
- Heat a little oil in a nonstick frying pan and fry large spoonfuls of the batter in batches over a medium heat for 3 to 4 minutes until browned.
- Flip each pancake over and brown the other side for two to three minutes. Remove the completed pancakes and drain them on paper towels.
Tip: Pancakes can be made well in advance (even the day before), then reheated. To reheat, spread the pancakes on oven trays in a single layer and heat for 10 minutes in a 180 degC oven. Serve with spinach as a vegetarian option, or as an accompaniment with lamb, as pictured overleaf.
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