- makes 8 serves
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 large eggs, beaten
- 1½ tbsp (30 ml) melted butter
- 2 cups (500 ml) full cream (whole milk)
- 1½ cups (225 g) plain (all purpose) flour
- 1 tsp honey
- ½ tsp baking powder
- ½ tsp canned pureed or very finely shopped chipotles
- 1 cup cooked wild rice
- 6 scallions, chopped
- ¼ cup finely chopped coriander (cilantro)
- 1 cup roasted corn kernels (you could also use fresh corn kernels)
- Salt and pepper to taste
- grilled vegetables and mixed greens to serve, optional
Instructions
- In a mixing bowl combine eggs, melted butter, milk, flour, honey and baking powder to make a batter. Add the pureed chipotles, wild rice, scallions, coriander, corn and salt and pepper.
- Place in the fridge (for up to 4 hours) until ready to use.
- Preheat barbecue to 100°C (212°F) or low heat.
- In a cast iron skillet with lots of butter, pour ¼ cup portions of batter to form pancakes.
- Cook until brown – about 2 minutes – and turn. Continue to cook for another 2 minutes and serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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