Instructions: Cook the sweetcorn in boiling salted water until tender then strain.

Liquid ze half the sweetcorn with the hot milk.

Pass through the fine disc of a mouli legumes to make a really smooth puree.

Mix this puree with the flour add the remaining whole sweetcorn kernels and season with salt and pepper.

Whisk the egg whites until smooch and stiff.

Fold the egg whites into the corn mixture until well incorporated.

Half fill small lightly oiled moulds and cook on a hot griddle on both sides until golden.

Or drop spoonfuls of the mixture into a lightly oiled non stick frying pan shape quickly into the size of pancake you want and again fry on both sides until golden.

These are particularly good served with poultry.

Serves 4

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