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Print Recipe
Pancakes with Corn and Salad Recipe
If you are tired of meat dishes over the holidays, I suggest you prepare a light and delicious dish-corn fritters and serve them with a salad of Peking cabbage with avocado.
Cook Time 55 minutes
Servings
Ingredients
Pancakes:
Cook Time 55 minutes
Servings
Ingredients
Pancakes:
Instructions
  1. Add salt and pepper to the milk and mix well.
    Add salt and pepper to the milk and mix well.
  2. Add to the milk washed and dried canned corn and mix.
    Add to the milk washed and dried canned corn and mix.
  3. Sift the flour into a bowl and add the baking powder. Add the eggs to the flour.
    Sift the flour into a bowl and add the baking powder. Add the eggs to the flour.
  4. In a bowl with flour and eggs, add the milk and corn and mix thoroughly.
    In a bowl with flour and eggs, add the milk and corn and mix thoroughly.
  5. Peel and cut into small avocado slices. The soft part of the leaves of Peking cabbage and lettuce is randomly torn with our hands. Cut the bell pepper. Salt and pepper. Add the lemon juice to the olive oil and mix. Fill the salad with this mixture.
    Peel and cut into small avocado slices. The soft part of the leaves of Peking cabbage and lettuce is randomly torn with our hands. Cut the bell pepper. Salt and pepper. Add the lemon juice to the olive oil and mix. Fill the salad with this mixture.
  6. On a preheated frying pan with a small amount of sunflower oil, spread the future pancakes with a spoon.
    On a preheated frying pan with a small amount of sunflower oil, spread the future pancakes with a spoon.
  7. Fry on both sides until Golden brown (4-5 minutes).
    Fry on both sides until Golden brown (4-5 minutes).
  8. If desired, you can also serve with sour cream. Bon Appetit!
    If desired, you can also serve with sour cream. Bon Appetit!

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