1. Puree corn & press through sieve to yield about 3 cups. 2. To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes. 3. Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake. 4. Fry, turning once until lightly browned & firm on both sides. 5. Remove from griddle & serve wrapped around a slice of cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients