Corn Pancakes With Cheese
heavy whipping cream
granulated sugar replacement
cut into 12 sticks
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.