25/11/2020 
CategoryBreakfast, Cold Meals, Everyday, Recess, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 ½ cups reduced-fat milk
1 egg
1 cup self-raising flour
1 cup wholemeal self-raising flour
1 420g can salt reduced sweet corn kernels
25 g polyunsaturated or monounsaturated margarine
Method
1
Whisk milk and egg together in a jug.
2
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add corn kernels to mixture.
3
Heat a large non-stick frying pan over medium heat. Brush pan with margarine. Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through.
4
Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with margarine between batches.
5
Serve.
Ingredients
1 ½ cups reduced-fat milk
1 egg
1 cup self-raising flour
1 cup wholemeal self-raising flour
1 420g can salt reduced sweet corn kernels
25 g polyunsaturated or monounsaturated margarine
Directions
1
Whisk milk and egg together in a jug.
2
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add corn kernels to mixture.
3
Heat a large non-stick frying pan over medium heat. Brush pan with margarine. Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through.
4
Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with margarine between batches.
5
Serve.
