Which goes nicely with the word panic, which we will not say. No! No! I will not!
We depart in five days.
75g self-raising flour
1/2 tsp salt
1/2 tsp baking powder
1 medium egg
olive oil for cooking
Combine the dry ingredients in a medium bowl, then add the wet ingredients and stir until the mixture is smooth and no longer lumpy. (At this point you can add the kernels from two fresh cobs of corn - but I don't do this as I don't usually make these savoury).
Heat a heavy frying pan over high heat, and drizzle in some olive oil before spooning batter in to cook. Turn them quickly - cook until golden brown.
These make a lovely stack of crsipy-edged corn-flavoured cakes to be eaten with ricotta, yogourt or mascarpone cheese, some syrup (I have quince syrup left), and a large cup of coffee.
Every Day in the Kitchen: Essential Recipes for the Modern Home
- yes, this is an essential book!
- by Allan Campion and Michele Curtis.