Sweet Corn Pancakes




Ingredients

  • 6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.)
  • ¼ cup half-and-half
  • 1 Tablespoon sour cream
  • ⅓ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup corn (may be fresh or frozen corn kernels)
  • Vegetable oil to oil the pan

Procedure

  1. Beat the egg whites until they hold soft peaks when the beaters are lifted up.
  2. In another bowl, combine the egg yolks, half-and-half, and sour cream.
  3. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
  4. Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side.
Serves 4 to 6.
While Canada is known to some for its beers (such as Molson and Labatts), nonalcoholic beverages that are favorites in Canada are spruce beer (made from spruce trees, a specialty of eastern Canada), and apple and cherry ciders.

foodbycountry.com

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