Corn cake soup toppers
| Serves: | makes 10 - 15 corn cakes |
Ingredients
- 450 g Flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp sugar
- sweetcorn
- 3/4 cup Ayrshire milk
- 1 egg
- butter, for frying
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Cooking Instructions
- To make the batter, whisk together the flour, baking powder, salt and sugar.
- In a separate bowl, combine the creamed corn, milk and egg and mix well.
- Pour the wet ingredients into the dry and mix well.
- Heat a large, non-stick frying pan over medium heat and add a knob of butter.
- Fry spoonfuls of the batter until golden brown on both sides and cooked through.
- Repeat until all the batter has been used.
- Serve the corn cakes on top of hot soup.
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