3 deciliters wheat flour
2 tablespoons cornstarch
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1.5 teaspoons cayenne pepper
0.5 teaspoon black pepper
4 deciliters frozen corn kernels
2 deciliters frozen peas
1 handful fresh parsley (finely chopped)
1 red chili (chopped)
2 deciliters milk
vegetable oil for frying
Mix all the dry ingredients and spices together.
Fold in the corn, peas, parsley, and chili.
In a separate bowl, mix together the milk and eggs.
Pour the milk and egg mixture into the flour mixture and stir so everything is blended together, and you have a smooth batter.
Fry the pancakes in a little oil on both sides until they are brown.