Guest blogger: Neena Vilas Talpade

My sister Neena is an amazing cook. Every time I visit her, I insist that she make these most scrumptious pancakes with sweet corn. They will have you licking your fingers. Yum yum…

Preparation time: 15 mins

Ingredients:

1 cup corn kernels (short-cut: hold the corn-cob with the left hand, the tip pointing downwards., and run a sharp knife down its sides if you don’t mind just a wee bit being left behind in the cob. Steam for 3-4 mins.

1. Two tablespoons each of all purpose flour or whole wheat flour, semolina and rice flour. (Don’t worry if any one of these is missing from your pantry-just increase the quantity of the others!
2. One egg, well-beaten. ( or instead- two well-beaten egg-whites)
3. 1/2 teaspoon baking powder.
4. 1 teaspoon sugar.
5. Salt to taste.
6. A cup of milk
7. Butter or refined oil to coat the frying pan. If salted butter is to be used, use a little less salt.
8. Grated cheese for topping-as desired!

Method:

Combine ingredients 1-7 well. Use milk as required, adding a little at a time. The mixture should be light.

1. Put griddle on a medium fire.(preferably non-stick)
2. Put 1/2 teaspoon oil or butter on the pan. Spread the oil all over.
3. Use a large spoon or a ladle to drop the mixture on the pan. Spread a  not too thick and not too thin pancake.
4. Cover and cook for a minute or so.
5. Turn and cook the other side for half a minute. Turn.
6. Pour some grated cheese.
7. Garnish with a sprig of parsley.

Makes 6-8 pancakes

Note 1: You may sprinkle any of your favourite herbs like basil, oregano, etc.

Note 2: You may omit the herbs and top with maple syrup or honey!

ENJOY right off the griddle. You will agree that it’s a truly yummy yet extremely easy-to -make breakfast fare!