Corn soup with pancakes: an unexpected couple’s dream

The golden cob has long been a staple food for Native Americans as well as other cultures in the Americas. For this reason, soup made from hulled corn has been a staple food in many circles for decades. When you think of corn soup in Europe, you may not be familiar with it, but this soup has a distinctly American feel. We bring you the traditional recipe and today we will tell you how to cook corn soup with pancakes yourself! Rediscover the classic.

Soups and stews are a great way to pass cold days, especially in the fall and winter. When it’s gray and dull outside again, Sopa Alentejana can definitely help bring the good mood back into the day. So that you never run out of recipe ideas, we have prepared a few more recipes for soups and stews for you:

A black bowl of sundubu jjigae alongside kimchi.

Note: By the way, these 5 tricks will make your soup perfect.

The pancakes in this recipe are naturally hearty and infused with spice to pair beautifully with the creamy corn soup. If you wish, you can, of course, serve another bread with it. How about that oatmeal, for example? Our whole wheat bread with nuts is also incredibly aromatic and perfect for dipping some into this soup.

Not only as a soup, but also in all others, corn is always a pleasure. Do you already know our cooked corn and this recipe for a spicy vegetable soup with chili and corn? You really shouldn’t miss this.

However, today we will start with delicious corn soup with pancakes. enjoy your meal!

Corn soup with waffles in two black bowls. The soup is served with fresh cream and sesame seeds. The bowls are on different tea towels. In the upper left corner there is a sign that says "what do you eat"

American habit: corn soup with pancakes

a description

This cornstarch soup with pancakes tastes like heavenly America and will keep you warm and strong all day long!

To prepare the waffle:

To prepare corn soup:

Prepare

Prepare the pancakes:

Put the butter and eggs first in a bowl and mix them together. Add the baking powder, milk, salt and oregano and mix it all into an even mixture.
Bake the mixture in portions in a waffle iron.

Preparing the corn soup:

Peel the onions and potatoes and cut into small pieces. Put them in a large saucepan and leave them to fry a little. Then add the corn and add the vegetable broth. Squeeze the lemon and stir 1 tablespoon into the soup.
Let everything simmer for 20 minutes, then season with salt, pepper and nutmeg. Simmer for another 20 minutes and then puree the soup with an immersion blender. Arrange on plates and serve with pancakes and fresh cream. Add some sesame seeds if you like. enjoy your meal!