Summary

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

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Instructions

1. Clean the savoy cabbage and cut into fine strips.
2. 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.
3. 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).
4. 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.
5. Serve the corn pancakes together with the cream savory - a perfect combination.