Preparation time:
Cooking time:
4 serves


  • 125g can corn kernels, drained
  • 125g can creamed corn
  • 3 eggs, separated
  • 1/3 cup milk
  • 1 cup self-raising flour
  • cooking oil spray
  • salad, to serve
  • 300g cooked crabmeat
  • ½ Lebanese cucumber, finely chopped
  • ¼ red onion, finely chopped
  • ¼ yellow capsicum, finely chopped
  • ¼ cup chopped fresh parsley
  • 1-2 tablespoons lemon juice or to taste
  • Salt and pepper, to taste
  1. Method

  1. To make crab salsa, combine all ingredients in a bowl. Mix well.
  2. To make hotcakes, combine creamed and corn kernels, egg yolks and milk in a large bowl. Season with salt and pepper. Stir in flour until combined.
  3. Beat egg whites in a separate bowl until combined. Fold into corn mixture.
  4. Heat an electric non-stick fry pan over medium heat. Lightly spray with cooking oil. Cook four hotcakes at a time. Pour ¼ cupfuls of corn mixture into pan. Cook for about 2 minutes. When bubbles appear, turn hotcakes over and cook for another 1 ½ to 2 minutes, or until lightly browned. Repeat with remaining batter.
  5. Serve two hotcakes per person and top with crab salsa. Serve with a salad.

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