Corn Pancakes with Garlic Sauce

Ingredients

• Corn1/2 unidad (125 g)
• Egg1 count (55 g)
• Corn Flour1/4 cup (30 g)
• Oil1/2 tablespoon (5 ml)
• Yogurt1/4 cup (60 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn, put in a pot with boiling water and let boil for 12-15 minutes.

2. 2

   Step 2

   Next, mix the yogurt with the lemon juice, half the garlic, parsley, salt and pepper to taste. Mix well and set aside.

3. 3

   Step 3

   Once the corn is ready, remove, drain and put in a blender with the egg, remaining oil, corn flour, salt and pepper to taste. Blend.

4. 4

   Step 4

   Heat a pan over medium heat and, once heated, pour the oil, spread and pour the mixture divided into 3 or 4 servings.

5. 5

   Step 5

   Let cook for 2-3 minutes or until the bottom part sets and flip. Let cook for 2 more minutes and remove.

6. 6

   Step 6

   Serve the pancakes with the garlic sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn Pancakes with Garlic Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.