Corn and parsley pancakes

Ingredients

• 1 can sweet corn (340 g)
• 70 g flour
• 1/2 teaspoon baking powder
• 1 g baking soda
• 20 ml milk
• 1 small onion (70 g)
• 1 medium egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 5 g parsley
• 2 teaspoons olive oil

Preparation

1. Drain the canned corn, rinse it quickly under cold water and pat the kernels dry. Set 50 g aside, and put about 200 g in a food processor. 2. Add the flour, baking powder, baking soda, milk, peeled onion cut into pieces, egg, salt, pepper and parsley. Blend for 2-3 minutes, until you have a smooth batter. 3. Fold in the reserved 50 g of corn with a spoon. Cover the batter and refrigerate for 10-15 minutes. 4. Heat a skillet with the olive oil for 2 minutes over low to medium heat. When the oil shimmers, gently wipe the pan with a paper towel and pour in a small ladleful of batter. 5. Fry the pancakes in batches, about 2-3 minutes per side, around 16 minutes in total, until browned. Transfer them to a plate lined with paper towel.