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Corn Pancakes


  • Butter 20 g (3/4 oz.)

  • Eggs 2

  • Mesclun greens as needed



  1. Drain the whole corn, and beat egg (A).

  2. Combine (A) in a bowl.

  3. Heat 5 g of butter in a pan, and pour in 1/4 of (2) per pancake. Turn over when the edges rise and the bottom browns and cook both sides. Cook all pancakes in the same manner.

  4. Make two sunny-side up eggs.

  5. Serve two pancakes (3) per plate with (4) and mesclun greens.


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