Name: Corn and salsa pancakes
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 6
Ingredients: 1 quantity basic pancake batter; 130 gram can corn kernels, drained; 1/2 cup (60g) grated tasty cheese, plus extra, to serve; 2 tablespoon chopped parsley; cooking oil spray; 375 gram jar chunky prepared; salsa, to serve; 1/2 avocado, peeled and chopped, to serve; sour cream, to serve

Corn and salsa pancakes

Serves 6

Prep

15M

Cook

24M

Total

39M

Skip to Recipe

Ingredients

1 quantity basic pancake batter

130 gram can corn kernels, drained

1/2 cup (60g) grated tasty cheese, plus extra, to serve

2 tablespoon chopped parsley

cooking oil spray

375 gram jar chunky prepared

salsa, to serve

1/2 avocado, peeled and chopped, to serve

sour cream, to serve

Method

1.Prepare batter following steps on packet, adding corn, cheese and parsley. Season to taste.

2.Heat a 10-15cm crepe pan or small, non-stick frying pan on medium. Spray with oil or brush lightly with melted butter.

3.Add 1/4-cup measures of batter to pan, swirling to coat base. Cook for 1-2 minutes, until bubbles form on surface. Turn and cook for 1 minute.

4.Repeat with remaining batter. Serve hot with salsa, avocado and sour cream.

If preferred, in place of prepared salsa use chopped tomato combined with a little green onion and coriander.
Note

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Ingredients

Method

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