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Shrimp, Corn and Dill Pancakes

Shrimp, Corn and Dill Pancakes

  • Makes: about 40 small pancakes  
  • Preparation Time: 15 minutes for pancakes, 5 minutes for garnish 
  • Cooking Time: 15 minutes 

Ingredients

Pancakes:

1 egg

1 cup250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

2 tbsp30 mL Vegetable or Canola Oil

1 cup250 mL Robin Hood® All Purpose Flour

1 tsp5 mL baking powder

3/4 tsp4 mL granulated sugar

1/2 tsp2 mL salt

3/4 cup175 mL fresh or frozen and defrosted corn kernels (patted dry)

3/4 cup175 mL diced cooked shrimp, optional (patted dry)

2 tbsp30 mL chopped fresh dill

Garnish: (optional)

1/2 cup125 mL mayonnaise

1 tbsp15 mL drained, chopped capers

1/2 cup125 mL finely chopped celery

1/2 tsp2 mL grainy or honey mustard

Directions

  1 In a bowl, beat egg. Whisk in evaporated milk and oil. In a separate bowl, combine flour, baking powder, sugar and salt. Add to milk mixture and stir to combine. Stir in corn, shrimp and dill.

  2 Heat a non-stick skillet over medium-high heat and brush lightly with oil. Drop batter in small tablespoon amounts into hot skillet. Turn when bubbles appear on surface and brown other side. Remove to a platter. (Pancakes will need to be done in batches.) Serve warm or cool 30 minutes and top with garnish.

  3 For the garnish, in a bowl, stir together mayonnaise, capers, celery and mustard. Place a dollop on each pancake before serving.

Tip(s)

If shrimps are not included in pancakes, top pancakes with small pieces of smoked salmon, cooked shrimp half or smoked trout.


To serve as a sit down starter, make larger pancakes. Top with creamed herb cheese and serve with baby salad greens.


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