Corn pancakes with vegetables and cream cheese
3 servings
30 minutes
Corn pancakes with vegetables and cream cheese are a true celebration of flavor and texture. This recipe is inspired by European cuisine, where the combination of fresh vegetables and tender dough is appreciated. Zucchini and corn add lightness and a sweet note to the dish, while spinach adds freshness. Pancakes fried to a golden crust become the perfect base for cream cheese, which adds tenderness and a slight tanginess. They can be served with a green salad, creating a harmonious and healthy dish. These pancakes are an excellent choice for breakfast or a light dinner, bringing warmth from home and enjoyment of nature's flavors.
1
Grate young and tender zucchini without seeds. Cut the kernels off the corn cob with a sharp knife; I used sweet corn that cooks quickly. It can be replaced with canned corn. Wash the spinach leaves, remove the stems, and chop finely.
- Courgette: 500 g
- Corn on the cob: 1 piece
- Fresh spinach leaves: 100 g
2
Add salt, pepper, and eggs to the vegetables, mix everything thoroughly, then add flour mixed with baking powder. If the zucchini is very juicy and the batter is too runny, add more flour. I replaced white refined flour with whole grain, which is healthy and tasty.
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
- Whole grain (wholemeal) flour: 4 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
3
Fry in oil like regular pancakes on both sides.
- Vegetable oil: 2 tablespoons
4
Stack the pancakes and top with cubes of cream cheese. Alternatively, spread soft cheese directly on the pancakes. Serve with a salad of arugula, spinach, curly endive, lettuce, romaine, and other tasty and healthy greens you find in the fridge.
- Cream cheese: 100 g
- Mixed salad leaves: 50 g
