
Presents
"Sweetcorn Griddlecakes with Yogurt Sauce"
April 2002 Issue of Reader's Digest
Serving Size: Makes 12 griddlecakes
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Preparation Instructions:Combine the cornmeal, flour, baking powder, and some black pepper in a large bowl. Add the oil and the milk or water, and stir until the batter has a thick, dropping consistency. If using fresh sweetcorn, cut the tip off and stand the cob upright on a chopping board. Hold it firmly by the stem and, using the sharp knife, slice off the kernels, following the hard cob as your guide. Add the sweetcorn kernels and chopped coriander to the batter, mix well, cover and allow to rest for 20 minutes.
Whisk the egg whites and a pinch of salt into soft peaks. Add a little beaten white to the batter to loosen it, then fold in the rest.
Heat a griddle or large frying pan and spread a thin coating of oil over it with a piece of paper towel. Keep the paper towel on hand and use it to grease the pan for the next batch. Dip a large tablespoon in water and use it to drop spoonfuls of the batter onto the hot griddle or pan. Cook for 2 - 3 minutes until browned, then turn them over and cook for a further 3 - 4 minutes. Keep the first batch warm and repeat until all the batter has been used, greasing the griddle or pan after each batch. In a bowl, mix together all the sauce ingredients and serve it with the griddle cakes. Makes 12 griddlecakes.
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