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🍽️ Savory corn pancakes with roasted tomatoes

281 kcal · 30 min · 4 servings

Savory corn pancakes with roasted tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cherry tomatoes thoroughly.
  2. 2. Cut each tomato in half.
  3. 3. Peel the shallots.
  4. 4. Dice the shallots into very small cubes.
  5. 5. Take a bowl.
  6. 6. Put the tomato halves into the bowl.
  7. 7. Put the diced shallots into the bowl.
  8. 8. Take two teaspoons of fresh thyme leaves.
  9. 9. Put the thyme leaves into the bowl.
  10. 10. Mix the ingredients in the bowl.
  11. 11. Open the can of corn.
  12. 12. Pour away the liquid from the can.
  13. 13. Take the drained corn.
  14. 14. Take the eggs.
  15. 15. Put the corn and the eggs into a blender.
  16. 16. Put the milk into the blender.
  17. 17. Put the flour into the blender.
  18. 18. Put salt into the blender.
  19. 19. Put pepper into the blender.
  20. 20. Blend the ingredients into a smooth batter.
  21. 21. Take a frying pan.
  22. 22. Put oil into the frying pan.
  23. 23. Heat the oil in the frying pan.
  24. 24. Take some batter.
  25. 25. Fry a small, thin pancake.
  26. 26. Repeat this until you have twelve pancakes.
  27. 27. Keep the finished pancakes warm.
  28. 28. Fry the remaining pancakes one after another.
  29. 29. Take a separate pan.
  30. 30. Put olive oil into this pan.
  31. 31. Heat the olive oil.
  32. 32. Put the halved tomatoes into the hot pan.
  33. 33. Fry the tomatoes for about five minutes.
  34. 34. Turn the tomatoes occasionally.
  35. 35. Fry the tomatoes until they are soft.
  36. 36. Season the tomatoes with salt.
  37. 37. Season the tomatoes with pepper.
  38. 38. Take plates.
  39. 39. Place the pancakes on the plates.
  40. 40. Take the warm tomatoes.
  41. 41. Distribute the tomatoes on the pancakes.
  42. 42. Wash the baby spinach.
  43. 43. Drain the baby spinach.
  44. 44. Garnish the dish with the baby spinach.

Nutrition per serving