- 250gm fresh shelled peas – just cooked
- 1 cob corn – cooked and kernels removed
- 250ml milk
- 2 eggs
- 30gm cornflour
- 100gm plain flour
- ½ teas. baking powder
- 2 tabs. chopped fresh organic herbs
- Olive oil for cooking
Combine, milk, flour, eggs and baking powder in a food processor. Mix to a pancake batter consistency. Adjust ingredients accordingly.
Mix through just cooked peas, corn and the fresh herbs.
Heat olive oil in a frypan. Add one tablespoon of mixture to pan. Cook each side to a golden colour.