Anja`s Corn Pancakes with Creamed Sausage
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough: (corn pancakes)
- 1 can corn
- 100 ml milk
- 1 egg (s)
- 3 tablespoon, heaped flour
- salt
- Pepper, freshly ground
- nutmeg
- Cayenne pepper
- Oil, neutral
For the vegetables:
- 1 savoy cabbage
- 2 tablespoon butter
- 100 ml water
- 200 ml sweet cream
- Salt and pepper, freshly ground
- nutmeg
- Caraway seeds, coarsely ground
Print Recipe
Pin Recipe Instructions
- Clean the savoy cabbage and cut into fine strips.
- Melt the butter in a saucepan and fry the savoy cabbage strips well. Deglaze with water and sweet cream and season well with salt and freshly ground pepper. Also add a little nutmeg and coarsely ground caraway seeds. Place the lid on the saucepan and simmer over a mild heat until soft. This takes about 15 minutes. So just try in between stirring to see if the savoy cabbage is soft enough.
- For the corn pancakes, drain the corn and place in a tall container to puree. Add 100 ml milk, 1 egg and 3 heaped tablespoons flour. Season with salt, freshly ground pepper, a little nutmeg and cayenne pepper. Puree everything with a hand blender (some pieces of corn may still be visible).
- Heat neutral oil in a pan and add a small ladle of the batter for each corn cake. Bake in portions on both sides over medium heat until golden brown. The amount makes about 6 pieces.
- Serve the corn pancakes together with the cream savory - a perfect combination.
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