2 Minute Noodle Corn Pancakes Recipes

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
• In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

Steps:

• Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
• Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
• Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.

Steps:

• Whisk together and fry like pancakes.
• Eat with butter, salt & pepper.

Steps:

• 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
• 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
• 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
• 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

Steps:

• Mix all ingredients with a wire wisk. Cook on medium high heat just like a regular pancake. Cook until golden brown on both sides.

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

Steps:

• Place the corn in a food processor and pulse a few times. Add the eggs, flour and salt and pepper, and process until smooth.
• Brush a large nonstick skillet with the olive oil, and heat until hot over medium heat. Working in batches, drop the batter in by tablespoons, and cook until golden brown, about 20 seconds a side. Top each pancake with 1/4 teaspoon of creme fraiche; then, add 1/4 teaspoon of golden caviar and 1/4 teaspoon sevruga. Sprinkle with chives, and serve immediately.

Steps:

• Cook the noodles as per the pack instructions (don't use flavouring sachet if enclosed).
• Finely chop the spring onion, garlic, ham and mushrooms.
• Splash olive oil into a hot frying pan and fry the chopped ingredients all together for 1 minute and then add the cream and heat thoroughly before adding the noodles into the sauce with a splash of the water the noodles were cooked inches.
• Crack in the egg and stir through and season with salt and pepper to taste.
• Finish with shredded basil and sprinkle with parmesan and serve.