This rustic combination of U.S. Frozen Hash Browns and corn kernels produce moist, yet light pancakes. They can be served on their own as a snack with sour cream or your favorite dip or sauce, used as a base for a main dish with a tasty topping of meat, fish or poultry in a creamy sauce or gravy.
300g Corn Kernels
160ml Cooking Cream
4 Whole Eggs
4 Egg Yolks
150 g Flour
15 g Baking Powder
300 g U.S. Frozen Hash Browns, shredded
100g Unsalted Butter
60ml Olive Oil
Salt as needed (check the saltiness of the Hash Brown)
Ground White Pepper, as needed
Prep Time: 15min | Cook Time: 30min
In a blender, puree 200g of corn kernels with milk until smooth.
Add cream, eggs and egg yolks, and blend again, then pour into a mixing bowl.
Add flour, baking powder, and salt to a separate bowl.
Add in the blended liquid to the dry mix and combine well, making sure there are no lumps.
Add 100g of corn kernels and shredded Frozen U.S. Hash Browns.
In a nonstick pan, melt some of the butter and add olive oil.
Spoon about 50 g of the batter for each pancake into the hot pan.
Pan fry until golden and cooked through.
Transfer to a dish and keep warm.
Serve hot with melted butter (plain or seasoned), or with your favorite dip, or use as a side dish.
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