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Hot Corn Cakes

Hot Corn Cakes

Children will love these american style savoury pancakes with cheese, peppers , chives and Green Giant sweet corn.


For 12 people


Time: 20 minutes

Ingredients

  • 340g can Green Giant Sweet Corn, drained
  • 155g bottle Shake to Make Betty Crocker American Style pancake mix
  • 2 tbsp chopped chives or 2 tsp dried
  • ½ red pepper, seeded and finely chopped
  • 75g half fat Cheddar cheese, grated
  • oil for frying (35g)
  • Salsa:
    • 4 tomatoes, chopped
    • 1 small red onion, chopped
    • 3 tbsp chopped cucumber
    • 1 tbsp tomato ketchup

Equipment

  • Large and small mixing bowl
  • Large frying pan
  • Fish slice

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Made With

Instructions

  1. Make the pancake mix as directed on the bottle. Tip into a large bowl then add the sweet corn, chives, red pepper and cheese and stir together.
  2. In a small bowl prepare and mix the salsa ingredients together.
  3. Heat the frying pan, when hot, pour in 1 tablespoon oil. Drop about 3 tablespoons of the mixture into the pan and lower the heat to medium. Cook the pancakes for 2-3 minutes, lift the underside with a fish slice and if golden brown, turn them over and cook until the second side is golden, remove from the pan.
  4. Add another teaspoon of oil to the pan and continue to cook the mixture as before.
  5. Serve with the salsa.

Tip: Use 3 finely chopped spring onions to replace the chives if preferred.