Eggless Sweetcorn Pancakes with Herbed Butter
by Shreya Jaiswal
Added to 5 cookbooks
This recipe has been viewed 12465 times
A savoury sweet pancake made with maize flour and sweetcorn kernels served with herbed butter.
Baking soda has been used in place of egg to keep pancakes light and fluffy.
For the Herbed butter- In a bowl mix together soft butter, coriander leaves and mixed dried herbs.
For the Pancake- In a large bowl, sift together maize flour, plain flour and soda. Add the rest of the ingredients and combine thoroughly. Allow to rest for 10 to 15 minutes.
- Heat a non-stick pan on a slow flame. Drizzle 1/2 tsp oil. Spread a ladle of batter onto the pan.
- Cook on a slow flame until small bubbles begin to appear on the surface of the pancake, flip and cook on the other side.
- Repeat the same process for the remaining batter.
- Serve in a stack, drizzled with some prepared herbed butter, keeping the left over butter on its side in a bowl.
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This recipe was contributed by Shreya Jaiswal on 18 Jul 2011
Hi I am Shreya from Nagpur. I am an Interior Designer by profession. Know more about this member,
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