WHITE SWEETCORN PANCAKES

Preparation Method :

• In a bowl, combine corn kernels, shallots, flour, eggs, creme fraiche, salt, and pepper, whisk well to blend.
• Melt the butter with oil in a frying pan over medium-high heat. Drop heaping tablespoonfuls of batter into pan. Press each to a scant 12 mm thick with a metal spatula.
• Fry until golden brown, 5 minutes on each side. Transfer to paper towels to drain, then keep warm in a low (65°C/150°F) oven.
• Repeat with remaining batter, adding butter and oil as needed and reducing heat to medium if browning too quickly.
• Serve at once, topped with creme fraiche, and sprinkled with chives.