Corn Pancakes With Cheese
.
Yield
12 servingsPrep
5 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups | corn |
|
| ¼ | cup | heavy whipping cream |
|
| 1 | large | eggs |
|
| 2 | tablespoons | cornstarch |
|
| 2 | tablespoons | granulated sugar replacement | * |
| ¼ | teaspoon | salt |
|
| ¼ | cup | vegetable oil |
|
| 12 | ounces |
gouda cheese
cut into 12 sticks |
*
|
Trans-fat Free, Low Sodium
Directions
Purée corn and press through sieve to yield about 3 cups.
To the corn add cream, egg, flour, sugar and salt, mix well before letting batter rest 15 minutes.
Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour ¼ cup batter for each pancake.
Fry, turning once until lightly browned and firm on both sides.
Remove from griddle and serve wrapped around a slice of cheese.
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