Corn Pancakes With Cheese
.
Yield
12 servingsPrep
5 minCook
5 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
corn
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
granulated sugar replacement
|
* |
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 346.8 | ml/g |
gouda cheese
cut into 12 sticks |
*
|
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.
