Corn pancakes (2)
Instructions
Mix the flour with the milk, yeast, egg yolks, sugar, rum and a pinch of salt.
Leave the batter, covered, for 1 hour.
Combine the egg whites and then the sodissima corn rinsed and well drained.
Fry the mixture in spoonfuls into hot oil.
Remove the pancakes from the pan with a skimmer and sprinkle with icing sugar before serving.
Ingredients and dosing for 4 persons
- 350 g of canned corn
- 1 glass of milk
- 130 g of flour
- 20 g of sugar
- 2 eggs
- 1 pinch of yeast
- 2 tablespoons of rum
- 1 == Pto Meeting
- Olive oil
- Icing sugar