Corny Pancakes

Pancakes from corn served with a celery salad.

Pancakes from corn served with a celery salad.

These pancakes are crowd pleasers. Lovely sweet corn and pieces of flavorsome salami make these pancakes great as a party snack or with some salad a lunch or quick dinner. They are easy to make with only a few cheap ingredients. Bon appetit!

Serves 2 (as a meal)/ Makes 10 pancakes


300 gr. Corn (if from a tin, throw away the liquid)
1 small Onion
100-150 gr. Salami
50 gr Flour
2 Eggs
1 clove Garlic (if your salami is garlic-heavy, leave the clove out)

So serve with: 200 gr. Salad such as coleslaw, celery salad or similar


– Put half the corn in a blender until you get a puree. Chop the onion finely. Cut the salami in small pieces.

– Mix the corn-puree with the corn, flour, onion, salami, eggs and garlic. Stir everything well until the batter covers all the corn and salami. Season to taste with salt and pepper.

– Heat some butter in a frying pan and add a (table)spoonful of the batter to the pan. You can probably make 4 pancakes at the time. Start with about 2 minutes on medium heat, flip them gently over and leave on a low heat for about 5 minutes (depending on how big you’ve made them) until done.
– Repeat the process until all the batter it gone.

Serve the pancakes with some salad.


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