- butter - 2 items. spoons
- corn kernels - 3/4 Glass
- salt - 1/8 teaspoons
- egg - 1 piece
- sour cream - 1 glass
- Buttermilk - 1/4 cup
- vanilla extract - 1/2 teaspoonfuls
- sugar - 2 items. spoons
- flour - 3/4 Glass
- corn flour - 1/4 Glass
- baking powder - 1 teaspoon
- soda - 1/2 teaspoonfuls
1. Melt the butter in a large cast-iron frying pan or in a saucepan over medium heat. Add the corn into the frying pan and fry it for 4-5 minutes until it turns slightly brown. Add corn and chill. 2. Lightly beat the egg in a large bowl, then add sour cream, buttermilk, corn, vanilla extract and sugar. 3. In a small separate bowl, mix the flour, corn flour, baking powder, soda and 1/8 teaspoon of salt. Add dry ingredients to the egg mixture and gently mix until smooth. 4. Preheat the frying pan over medium heat, add butter. Fry the pancakes, using 1/4 cup of dough for one. Place the fritters 5 cm apart. Fry the pancakes to a golden brown on both sides until they are slightly crispy at the edges. Repeat with the remaining test. Pancakes served immediately hot with extra salty butter and maple syrup.
Servings: 6