I wanted another simple vegetable side to go with dinner the other night and I had some flour that needed to be used up, so this corn pancake fit the bill. It wasn't amazing, but it was a decent way to add a little bit of extra veg to the meal. The topping was a bit unusual, but did complement the corn well.

Corn Pancake

Slightly adapted from Aaron & Claire

Ingredients

• 6 Tbsp. cornstarch or flour
• 3 Tbsp. water
• 1/8 tsp. coarse sea salt, ground
• 340g corn
• 1 Tbsp. oil
• 1 tsp. grated Parmesan
• 1/2 tsp. sugar
• 1/2 tsp. ground Kashmiri chilies
• 1 Tbsp. sweetened condensed milk (optional)

Directions

1. Combine flour with water and salt.
2. Add corn and mix well.
3. Heat pan over medium heat.
4. Add oil.
5. Pour pancake mixture into pan and spread into an even layer.
6. Cook until brown on the underside.
7. Flip and cook until browned on the second side.
8. Combine Parmesan, sugar, and ground chilies.
9. Sprinkle seasoning mix over pancake.
10. Drizzle with sweetened condensed milk (if using).