Snack pancakes with corn

These pancakes are cooked on the water. You can serve pancakes with corn as a separate dish (for example, for breakfast). Or instead of bread for dinner.

Ingredients

• Eggs - 1 pc.
• Water - 50 g
• Flour - 60-65 g
• Salt - 0.5 tsp
• Ground black pepper - 0.25 tsp
• Basil - 1 teaspoon
• Soda - 0.25 tsp
• Vinegar - 0.25 tsp
• Cheese - 50 g
• Corn - 100 g
• Vegetable oil - 4-5 tbsp. spoons

Directions

1. Mix egg with water.
2. Add flour, mix. You should get a dough like thick sour cream (thick, but fluid).
3. Add salt, pepper and herbs (I have basil). Mix.
4. Soda extinguish with vinegar, add to the dough.
5. Grate cheese.
6. Add grated cheese and corn (fresh or canned) to the prepared dough. Mix and leave for 10-15 minutes.
7. Heat vegetable oil in a frying pan (2 tablespoons). Spoon out the dough. Fry pancakes with corn over medium heat until golden brown (bottom) - 4-5 minutes.
8. Turn the corn pancakes over and fry on the other side for another 3-4 minutes.
9. Fry the rest of the pancakes in the same way, adding oil as needed.
10. Serve hot corn fritters.