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“I love corn. Saving this one to do later.”
READY IN:
10mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the corn kernels by running a sharp knife down the length of each corn cob.
  2. Place the corn kernels in a small bowl with the shallots.
  3. Whisk the eggs, flour, milk and parsley in a medium bowl.
  4. Stir in the corn and shallots.
  5. Coat a pan with cooking spray, heat and drop 2tbs of the batter into the pan, allowing room for spreading.
  6. Cook over a medium heat for 2 minutes or until golden.
  7. Turn and cook a further 2 minutes
  8. Repeat with remaining batter to make 12 corn pancakes.
  9. Serve with tomato slices if desired.

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