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Spiced corn cakes

These spiced corn cakes are the combination of pancakes and blini. They are lovely snacks at drink-parties or picnics; alternatively can be served with a green salad for a laid-back lunch or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cob of the corn
  • 40 g maze or brown rice flour
  • 30 g spelt or buckwheat flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 bunch spring onions
  • 1 handful of chives
  • 2 chillies
  • 100 ml crème fraîche or Greek yogurt
  • 1 Tbsp olive oil

Method
 

  1. Cook the corn in water until tender. Drain and cool, then using a sharp knife, cut off the kernels.
  2. Deseed the chilli and remove the veins - discard these, then finely chop the flesh. Slice the onion into small rings, chop the chives into a 3-5 mm pieces.
  3. Lightly whisk the eggs.
  4. In a large bowl mix the two versions of flour with the baking powder. Add the eggs and combine until you get a smooth batter. Add the chopped spring onions, chilli, chives, then mix in enough yogurt to get thick batter.
  5. Heat the oil in a frying pan and add a few dollops of the batter, flattening them slightly with the spoon. Cook on each side for 2-3 minutes until golden brown.
  6. Transfer them to a plate and repeat with the remaining batter.