Sweet Corncakes - Dan Buettner
These simple, traditional corn pancakes are a healthy substitute for the flour-and-egg pancakes commonly served in the United States. The sweet, toasty cakes don’t require a slathering of syrup,...
Ingredients
- 4 cups fresh sweet corn kernels (or two 16-ounce cans, drained)
- 3 tablespoons water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- Vegetable oil for frying
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