Sweetcorn pancakes with ham and chive dressing

Name: Sweetcorn pancakes with ham and chive dressing
Total time: 30 min
Ingredients: 125 g corn flour; ½ tsp baking powder; 1 tsp coarse salt; 2 dl organic sour cream 9%; 1 egg; 50 g grated cheddar and maasdam cheese; 175 g corn kernel; 15 g butter; 1 dl organic sour cream 9%; 2 tbsp chives; 4 slices dry-cured ham

Cook 30 Min (minutes) 1 portion

A fun addition to your brunch - our recipe for Sweetcorn pancakes with ham and chive dressing is a celebration of big flavours in small formats. The pancakes are savoury yet sweet from the corn, and they’re complemented nicely by creamy creme fraiche, sharp chives and deep flavours of dried, cured ham. Serve them warm.

Where to buy Copy link

ingredients

Sweetcorn pancakes

125 g corn flour
½ tsp baking powder
1 tsp coarse salt
2 dl organic sour cream 9%
1 egg
50 g grated cheddar and maasdam cheese
175 g corn kernel

15 g butter

Side dish

1 dl organic sour cream 9%
2 tbsp chives
4 slices dry-cured ham

preparation

Preparation

1. Combine the maize flour, baking powder and salt.

2. Add the crème fraîche, egg, grated cheese and sweetcorn kernels and stir well.

3. Brown a bit of butter in a frying pan.

4. Using a tablespoon, form a little ball of dough, press it flat and fry in the pan – about 3 min. on each side over a medium heat.

5. Cook the rest of the pancakes, melting a little butter in the pan before each one.

6. Keep the pancakes warm under some aluminium foil.

7. Combine the crème fraîche with the finely chopped chives and serve with the warm sweetcorn pancakes and ham.

Tips & tricks

Thaw before re-heating, preferably in the refrigerator, otherwise they dry out. You can make the sweetcorn pancakes ahead of time and store them, covered, in the refrigerator. Warm them for 5 minutes at 200°C.