2 1/2 cups all-purpose flour, sifted
1 pinch of salt
3 eggs
1 1/2 cup scalded milk
2 cups cooked or canned corn kernels, drained
2 1/2 cups all-purpose flour, sifted
1 pinch of salt
3 eggs
1 1/2 cup scalded milk
2 cups cooked or canned corn kernels, drained
In a bowl, combine the flour and salt
Add the eggs one at a time, beating well after each addition until smooth
Gradually add the milk while continuing to beat well
Prepare the dough and let it rest for two hours in a protected area
Add the corn and mix well
Brush a frying pan with butter or margarine
Heat the pan thoroughly
Place some dough in the pan and fry on both sides
The pancakes should be thicker than usual and golden brown on both sides
Yield: 8 portions.
