Friday, 9 November 2012

Chuckwagon Corn Cakes

Great to make these if you have some leftover rice.

1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cooked rice, cold
1 cup canned corn
2 eggs, well beaten
1 tablespoon melted margarine or butter
1/3 cup milk - use more or less as needed
Stir together flour, baking powder and salt.  Add the rice, corn, eggs, melted margarine and enough milk to make a medium-thin batter. Stir together to mix well.
Drop about 1/3 cup of batter per cake onto hot greased griddle or non-stick frying pan. Cook flipping at least once as they cook. Serve with syrup or your favorite pancake topping.

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