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Corn Pancakes

Batters and Breads

Corn Pancakes
Ingredients:
1 cup cooked corn kernels
2 eggs
1/2 cup buckwheat flour
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup celery leaves, minced
1 cup corn oil
Preparation:
1. Mince the corn kernels until quite fine with two cleavers or put them in the blender.
2. Beat eggs until very well mixed and lighter in color, then add the flour, water, salt, and sugar, the minced leaves, and the minced corn kernels.
3. Heat oil and drop a scant one-quarter cup of batter into a wok or fry pan. Cook the pancake until it looks done, then turn it over and cook it on the other side. Keep it warm in a two hundred degree oven, no higher as they will dry out, and repeat until all batter is used up; then serve. This makes eight pancakes.

                                                                                                                                                       
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