Ingredients

• 200 g corn (1/2 can)
• 1 egg
• 3 tablespoons flour (wheat or gluten-free corn flour version)
• 1/2 teaspoon baking powder
• 1 tablespoon heavy cream or milk
• salt, 1/3 teaspoon turmeric, 1/3 teaspoon sweet paprika powder
• a few basil leaves
• oil (e.g. coconut or other)

Preparation

1. Drain the corn and blend it with the addition of turmeric and paprika powder in a food processor or blender (into a puree with pieces of corn of smaller and larger sizes).
2. Transfer to a bowl, add chopped basil, milk, and egg and mix. Add flour with baking powder, season with salt and mix gently into a smooth mass.
3. Heat the pan, grease it with oil, place about 1 and 1/2 tablespoons of the mixture for each pancake and gently spread to about 7 mm thickness. Fry without flipping for about 1.5 minutes until golden on the bottom and risen. Then flip to the other side and repeat frying.
4. Remove from the pan and repeat with the next portion of pancakes. On a hotter pan, the pancakes may fry faster.