Pancakes with Corn and Salad Recipe
If you are tired of meat dishes for the holidays, I suggest you cook a light and delicious dish – corn fritters and serve them with a salad of Peking cabbage with avocado.
Servings
6
Cook Time
55minutes
Servings
6
Cook Time
55minutes
Ingredients
Salad:
Pancakes:
Instructions
  1. Add salt and pepper to the milk and mix well.
  2. Add the washed and dried canned corn to the milk and mix.
  3. 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 milk and corn and mix thoroughly.
  5. Peel the avocado and cut into small slices. The soft part of the leaves of Peking cabbage and lettuce is arbitrarily torn with our hands. Chop the bell pepper. Salt and pepper. Add the lemon juice to the olive oil and stir. Season the salad with this mixture.
  6. Put the future pancakes on a preheated frying pan with a small amount of sunflower oil with a spoon.
  7. Fry on both sides until golden brown (4-5 minutes).
  8. If desired, you can also serve with sour cream. Enjoy your meal!
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