Fresh sweet corn kernels from 3 corns on the cob (or 1 tin of 200gm sweet corn)
1 cup whole wheat flour
1 tsp. baking powder
250 ml of buttermilk or milk
1 tsp. Garlic powder (or 1 garlic finely chopped)
2 tbsp. Canola oil
2 tbsp. of Coriander leaves
Salt and pepper
1/2 tsp of cumin seeds (optional)
Whisk all the ingredients until you have a reasonably thick batter (you may not need to use all the milk or more).
If you desire a spicy kick.. then add finely chopped green chillies.
Heat a frying pan over a medium heat and, when hot, spoon in tablespoons of the batter.
Wait until the pancake’s edges are dry and the top of the pancake has bubbles rising up.
Tip: Slowly lift it up. If the underside is golden brown, it’s time to flip.
Wait for the other side of the pancake to cook fully. And check in the same way. Slowly lift it up. If the underside is golden brown, it’s time to take it off.
Tip: DO NOT push down on top of the pancake! It will only toughen it up and it won’t help it cook any faster.
Serve hot and Enjoy with spicy beef mince or salsa or chutney or pickle.
Tip: It also tastes good at room temperature