Corn Hotcakes
Try these delicious corn hotcakes, as they are very fluffy, full of flavor, and also ideal for the whole family, thanks to the sweet taste given by the combination of condensed milk and yellow corn.
Reviewed by Editorial Team of Kiwilimón
|
4 comentarios
Ingredients
10
Servings
- 2 cups milk
- 1 cup yellow corn kernels
- 2 eggs
- 1/4 cups butter, melted
- 2 cups wheat flour
- 1 tablespoon baking powder
- butter, for the skillet
- condensed milk, for decoration
- yellow corn kernels, for decoration
Preparation
30 mins
10 mins
Low
- Blend the milk and corn for 5 minutes or until the corn is well ground and integrated with the milk.
- Place the flour, the previous mixture of milk and corn, the egg, the melted butter, and the baking powder in a bowl, then mix with a whisk for 5 minutes or until obtaining a homogeneous mixture.
- Heat a skillet over medium heat and add a little butter to grease it, then pour ¼ cup of the mixture and cook the corn hotcake for 3 minutes on each side, flipping when bubbles begin to form and removing when golden brown on each side.
- Serve the corn hotcakes on a plate and decorate with condensed milk and corn kernels.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by