Ingredients
To make pancakes with canned corn you will need:
flour - 1 glass;
eggs - 2 pcs.;
milk - 1/3 cup;
salt - a pinch;
ground black pepper - to taste;
canned corn - 1 can (340 g);
butter - 1 tbsp. l.;
green onions - a bunch;
vegetable oil for frying.
Glass - 200 ml.
Cooking steps
Sift the flour into a bowl.
Add salt and ground black pepper. Beat in the eggs.
Mix. You should get a homogeneous dough with a consistency reminiscent of sour cream.
Drain the canned corn (we won't need it anymore). Add corn to pancake batter and stir.
Wash the green onions, chop finely, add to the dough and mix again.
Pour vegetable oil into a frying pan and heat it up. Place a tablespoon of dough into the pan, forming pancakes.
Fry over medium heat for 2 minutes on each side (until golden brown).
Delicious, appetizing pancakes with canned corn are ready. Can be served either hot or chilled.
Bon appetit!
Don't know what to cook for dinner? We suggest making pancakes from canned food. They can be served with any vegetable salad. These pancakes take about 15 minutes to prepare and the whole family will be full.
Products:
1.Canned fish, 1 can (240 g)
2. Kefir - 100 g
3. Onion - 1 head
4. Chicken egg - 2 pcs.
5. Greens - 1 bunch
6. Soda - 1/3 teaspoon
7. Vinegar - 0.5 teaspoon
8. Flour - 6-8 tbsp. spoons
How to make canned pancakes:
1.Mash the canned fish together with the liquid well with a fork.
2. Add 100 ml of kefir, 2 eggs, chopped onion, finely chopped herbs and mix well. Add salt and pepper to taste and desire.
3. Add flour one spoon at a time and mix - the dough should be thick, like regular pancakes.
4. At the end you need to add soda and vinegar and mix quickly again.
5. Spoon into a heated frying pan with a small amount of vegetable oil.
6. Fry until done, like regular pancakes, over medium heat.
7. It is better to serve fish pancakes with vegetables.
« Home Recipes"Wishes you bon appetit!
Canned fish pancakes are a very simple way to feed your family a tasty and satisfying breakfast! I like to make these pancakes from canned tuna in its own juice, but absolutely any canned fish will do, except sprats, they will taste bitter in such pancakes.
You can add onions, green onions, dill, parsley or finely chopped bell peppers to canned fish pancakes; add additives to your taste.
Let's prepare the products according to the list.
Drain the liquid from the canned fish and mash the fish fillet well with a fork into a paste. If the canned food contains large bones, it is better to choose them.
Add a chicken egg to the canned fish.
Cut the onion into small cubes and add it to the bowl.
Finely chop the dill and add it to the rest of the ingredients.
Pour kefir into a bowl, add soda. The reaction will begin, the soda will be extinguished by kefir.
Mix all the ingredients for the fish pancake dough, add salt and pepper to taste. Be sure to taste the mixture for salt; canned food can be very salty.
Add flour to the dough and mix it well with the rest of the dough ingredients.
Let the finished dough rest for 10 minutes.
Heat vegetable oil in a frying pan. Spoon the dough into the pan. The shape of the pancakes can be any. Fry the pancakes on one side for 2 minutes, until golden brown.
Turn over and fry for another 1-2 minutes on the other side.
Place the finished pancakes on a paper napkin to remove the oil.
Canned fish pancakes are ready!
Serve pancakes with ketchup, sour cream or your favorite sauce.
Canned fish pancakes are just the thing for breakfast: nourishing, tasty and fast!
Bon appetit!
To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.
To make the pancakes fluffy, it is better to use acidic kefir with any fat content. If it sits in the refrigerator for several days, it’s okay; it’s perfect for frying pancakes. For fermented milk products for pancakes, you can use yogurt, fermented baked milk or sour milk.
Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.
Add sugar and salt. Mix.
Now we need wheat flour, necessarily sifted and of good quality. Add flour and stir to break up any lumps. The dough should be quite thick.
Open a can of canned corn and drain the liquid. Add grains to the dough and mix. During the corn harvest season, you can take fresh corn cobs, but they must first be boiled until soft and the kernels cut off with a knife.
Place the frying pan on the fire. Pour in the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm it up thoroughly.
Spoon out the dough. Reduce heat to low and fry pancakes until golden brown on both sides. If you use high heat for frying, the pancakes will not cook inside.
