Leek and Corn Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leek stick (s)
- 1 large carrot
- 1 large can (s) corn kernels
- 500 ml kefir
- 250 g corn flour
- some rapeseed oil
- 0.5 teaspoon ½ baking powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and cut the leek, peel and grate the carrot. Fry the vegetables in a little rapeseed oil.
- Pour into a large bowl and mix with the remaining ingredients to form a dough, season with salt and pepper.
- Heat the oil in the pan and spoon the batter into the pan. Fry until golden brown on both sides.
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