Corn and coriander hotcakes

Corn and coriander hotcakes

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Since Bill Granger made hotcakes über trendy by serving them at his eponymous cafés in Sydney, they’ve become a breakfast staple.

I cooked these hotcakes for a UK dance outfit, the Friendly Fires, at the Splendour in the Grass music festival in Byron Bay. I served them topped with Aussie Asian Eggs, but they’re equally good alongside avocado and bacon with chilli or tomato salsa and fried eggs. To cook them, you can use a non-stick blini pan, large flat griddle pan or barbecue plate.

Ingredients

Quantity Ingredient
1 1/2 cups plain flour, sifted
1 teaspoon baking powder
1 teaspoon salt
4 eggs, separated
3/4 cup milk
1 cup ricotta
1 cup canned corn kernels, drained
bunch coriander, leaves chopped
salt
freshly ground black pepper
50g butter

Method

  1. Combine the flour, baking powder and salt in a large bowl. Make a well in the centre and add the egg yolks and milk. Whisk until smooth.
  2. Loosely fold in the ricotta, corn and chopped coriander leaves. Season with salt and pepper.
  3. Whisk the egg whites until they form soft peaks, then gently fold into the batter.
  4. Melt a teaspoon of butter in a frying pan over medium heat. Drop in tablespoons of batter to form 6–8 cm round hotcakes, making sure that the mix is evenly distributed. Cook for 3–4 minutes, until lightly golden. Use a palette knife to turn over and continue to cook for another 2–3 minutes.
  5. Cook the hotcakes in batches, keeping them warm under a tea towel or in the oven.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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