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Dutch Freeze-Dried Corn Pancakes with Cheese and Herbs

This recipe reimagines a Dutch tradition — sweet corn pancakes — in a form suited to modern use. The taste of aromatic herbs and strong cheese are encased in freeze-dried pancakes. These make an excellent however-many-years-from-now breakfast, or even a wholesome supper. Ingredients: 400g corn flour, 300g wheat flour, 2 eggs, 700ml cows’ milk, 180g butter, plus extra for greasing. A pinch of salt, nutmeg and baking powder. 25g dried parsley, 50g dried chives, 100g freeze-dried Emmental or cheddar. Method: Put corn flour, wheat flour and eggs into a bowl and blend using a stick mixer or some muscle power. Slowly incorporate the cows’ milk then beat in your butter. Leave the liquid mixture to stand for one to two hours. Mix the dried herbs and shredded cheese into the mixture. Heat a frying pan or skillet and grease liberally with small pieces of butter. Spoon batter into four equal portions on to the preheated pan. After five minutes of cooking, check if the underside of the pancakes is evenly golden and sandwichy enough, and flip them over to cook until ready. Freeze pancakes on a sheet pan until hardened and then in a freezer bag. Preparation: Toast the frozen pancakes and serve with marmalade.

Ingredients:

1 cup freeze-dried corn

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/4 cups milk

2 tablespoons melted butter

1/2 cup grated Gouda cheese

1/4 cup finely chopped fresh herbs (such as parsley and chives)

Oil or butter for frying

Preparation:

Step 1: Rehydrate the Corn

Soak the freeze-dried corn in warm water for 5 minutes or until fully rehydrated, then drain well.

Step 2: Mix Dry Ingredients

First, put the flour, baking powder and salt in a large bowl and sift them together.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs and then mix in the milk and melted butter until well combined.

Step 4: Make the Batter

Beat the wet ingredients together, then slowly incorporate them into the dry ingredients until your batter is smooth. Fold in the rehydrated corn, the grated Gouda cheese, and your chopped herbs. Let the batter sit for a few minutes to thicken up slightly.

Step 5: Cook the Pancakes

Heat a non-stick frying pan over medium heat and brush with oil or butter. Add a round scoop of batter to make each pancake, and then cook for 2-3 minutes on one side – or until bubbles appear on the surface – and flip to cook for a further 1-2 minutes on the other side until golden and cooked all the way through.

Step 6: Serve Warm

Serve hot, sprinkled with a little sour cream or honey if you wish. These pancakes are also wonderful with a fresh green salad for a light meal.

You know, these are Dutch corn pancakes, a tasty combination of Dutch hearty food and freeze-dried corn, excellent food for any meal programme.