Corn and feta buttermilk pancakes
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|2 cups||Self raising flour|
|½ tsp||Baking soda|
|2 cups||Corn kernels|
|100 g||Feta cheese|
|1 tbsp||Fresh sage|
|1 to taste||Salt & freshly ground pepper|
|1 dash||Olive oil|
- 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.