I have always loved corn. I like it with just butter and salt. I remember when I was visiting Munnar in India and we walked on a road there in Himalayas and these old woman were selling roasted corn next to the road. They had a small fire where they roasted the corn and they put a little salt, chill and lime on it. Oh that was so god. That smokey flavour form the fire was so good with the chilli and the sweetness from the corn.

These corn pancakes doesn’t really have anything to do with Indian food, but in these you can also taste the sweetness from the corn and the heat from the chilli. The green peas also gives a bit sweetness to these. You pretty much eat these how you want. You can use a sweet jam or a savoury dressing. Or just a little butter or sour cream and lime.

Corn pancakes


  • 3 deciliter wheat flour
  • 2 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1,5 teaspoon cayenne pepper
  • 0,5 teaspoon blackpepper
  • 4 deciliter frozen corn kernals
  • 2 deciliter frozen peas
  • 1 handfull fresh parsley finelly chopped
  • 1 red chili chopped
  • 2 deciliter milk
  • 2 eggs
  • vegetable oil for frying


  • Mix all the dry ingredients and spices together.
  • Fold in the corn, peas parsley and chili.
  • In a seperatebowl, mix togther milk and eggs.
  • Pour the milk and eggmixture into the flourmixture and stir so everytihng is blended togeheter and you have a smooth batter.
  • Fry the pancakes in a little oil on both sides until they are brown.