| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cream-style corn |
| 2 |
md |
Eggs |
| 1 1/2 |
ts |
Salt |
| 3/4 |
c |
Flour; sifted with: |
| 1 1/2 |
ts |
Baking powder;, (I use only 1 tsp) |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
I promised more of Aunt Jeanne's recipes too long ago. I've been serving
this lately and everyone wants the recipe. It is important to note there is
no cream in "cream-style corn". Delicious topped with a bit of yogurt or
sour cream and a "pinch" of caviar with chopped chives.Makes about 40 small
pancakes which are easily reheated for 5-10minutes if made ahead.
Combine; mix until smooth & drop by spoon into 1/8" cooking oil
I tend to thin this down somewhat either with milk for dairy or broth for
meat when using as a vegetable rather than an appetizer.
Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on
May 29, 1998
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