These savoury pancakes are something I whipped up for Father's Day. My dad has to have gluten free foods so I made them gluten free and they actually taste really good. Some gluten free things like bread I wouldn't eat but these are good.
My Corn Pancakes with scrambled eggs and blistered cherry tomatoes
Ingredients 1 cup of plain flour gluten free
1 cup of creamed corn
Pinch of salt
1/4 cup of milk (I use almond milk)
Olive oil for frying
2 eggs per person for scrambled eggs
1 tub of cherry tomatoes
500 g smoked salmon (optional)
Place creamed corn, flour, milk, salt and 2 eggs in a bowl and mix until well combined.
Pour a little olive oil into a fry pan and turn on the heat to high.
When pan is hot add in spoonfuls of mixture about 2-3 spoons at a time, leaving room to flip them.
Leave room in the pan to be able to flip them
Turn pancakes after 2 minutes. Cook until both sides are golden.
Pancakes should be golden like this
To check these I like to take the first one out and taste it. But you can easily just check with a clean skewer. If it comes out clean it's ready.
As they finish cooking take them out placing them in between two pieces of paper towel to soak up some of the oil.
When all have been cooked use the same fry pan to cook your eggs. You need 2 per person.
Whisk eggs in a bowl and add to fry pan mixing with a wooden spoon.
Place 4 pancakes on a plate or 2 if yours are large.
Top with scrambled eggs.
Cut a few cherry tomatoes in halves and place cut side down in the fry pan to blister.
Place about 4 cherry tomato halves around the plate.
Season with salt and pepper.
For smoked salmon add a few pieces to the fry pan and lightly cook on both sides to slightly warm it up.
Salmon can be served cold if you prefer. There isn't much used in my photo below. I recommend being a little bit more generous with the salmon.
Corn pancakes with a little smoked salmon also tastes good too.