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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 1 1/4 cups milk
- 1 whole egg or 2 egg whites
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon olive oil, and as needed for the skillet
- 1 cup unbleached white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 heaping tablespoons fresh or frozen corn
- 3 heaping tablespoons fresh or frozen black currants
- Syrup and butter
Method
- Place a skillet over medium-low heat and spread oil on it if necessary to prevent sticking.
- In a mixing bowl, whisk together the milk, the 1 tablespoon of oil, the egg, and the vanilla extract.
- Stir in the flour until any dry lumps disappear.
- Fold in the corn and berries.
- There is no need to allow frozen ingredients to thaw beforehand if you make relatively thin cakes.
- Pour batter to make conventional-sized cakes or one large, pan-sized cake that will equal an individual serving.
- Flip when the bottoms are golden brown, then cook the top side.
- Serve with syrup and butter or toppings of your choice.
