Aromatic Curry Corn Pancakes
Flavorful Savory Pancake with Curry and Corn
I made these wonderfully fragrant and warm savory pancakes using curry powder, which is easily found at the supermarket. The delightful burst of sweet corn kernels paired with the aromatic curry creates a truly captivating flavor. It’s fantastic because both the ingredients and the preparation are wonderfully simple.
Ingredients
- 100ml Flour (approx. 1/2 cup)
- 1 tsp Curry Powder
- 2 Tbsp Canned Corn Kernels (generous)
- Water (for batter consistency)
- Salt (to taste)
Cooking Instructions
Step 1
First, thoroughly drain the canned corn kernels. Rinsing them lightly under cold water can enhance their clean flavor. Gently pat them dry with a paper towel to remove excess moisture.
Step 2
In a large bowl, combine the flour, curry powder, and the prepared corn. Give these dry ingredients a quick mix to ensure they are evenly distributed before adding liquids.
Step 3
Gradually add water while stirring to create a batter perfect for pan-frying. The consistency should be pourable but not too thin, allowing the ingredients to hold together. Season with salt to your preference. Be mindful of the saltiness of the curry powder itself, and taste as you go.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan, shaping them into round pancakes. Once one side is golden brown and cooked through, flip it and cook the other side until equally golden. Flip occasionally to ensure even cooking, and your delicious curry corn pancakes are ready!
