Ingredients
200 gr white flour
100 gr sour cream
7 gr baking powder
3 whole corns
2 free range eggs
7 gr salt
Black pepper
Parmigiano Reggiano
Extra virgin olive oil
Butter
Tools
Knife
Bowl
Mixer
Pan
Spoon
food processor
Directions
Step 1
Remove the corn husks.
3 whole corns
Step 2
With a sharp knife, shave the corn from the cob. Put aside a handful of corn kernels.
3 whole corns
Knife
Step 3
Using a food processor- blend the corn to a smooth paste.
food processor
Step 4
In a bowl, add the eggs and the sour cream and beat well.
2 free range eggs
100 g sour cream
Bowl
Step 5
Add the blended corn and mix well.
corns
Mixer
Step 6
Add the flour, baking powder, salt, and pepper. Mix until all the ingredients are incorporated into the batter. Don't mix more than that, we don't want to develop gluten.
200 g white flour
7 g baking powder
7 g salt
Black pepper
Step 7
Finally, add the corn kernels and mix them in the batter.
corns
Step 8
Preheat a pan on medium heat. Add butter and spread well on the pan.
Butter
Pan
Step 9
Scoop a spoon of the batter and place it on the pan.
Spoon
Step 10
After 2-3 min- flip the pancakes on the other side and cook for an additional 2-3 min.
Step 11
Stack the pancakes on top of each other, grate a lot of Parmigiano Reggiano (it's never enough), and drizzle olive oil on top.
Parmigiano Reggiano
Extra virgin olive oil
