Macaroni, Corn and Wild Mushroom Pancakes


I wanted to try something a little different for our recent Chianti & Italian food night. After browsing through 500 recipes I decided on these pancakes which seemed interesting and unlikely that anyone else would make these, though wasn’t sure how they would turn out. They actually were a hit with everyone, despite a slow start when people weren’t quite sure what to make of them. I think it makes a good, easy “finger” food for a get together with friends.


1 small can of corn kernels
4 tablespoon butter
1 red pepper, cored, seeded and finely chopped
1 cup assorted mushrooms (ideally wild)
2 1/2 cups dry macaroni
2/3 cup heavy cream
1/4 cup all purpose flour
4 egg yolks
4 tablespoon olive oil
Salt and pepper to taste
1/3 cup grated parmesan cheese
1 teaspoon paprika or cayenne pepper (optional)


1. Boil the macaroni in salted water until cooked al dente.
2. Melt half the butter in a frying pan, add the peppers, mushrooms, salt and pepper. Cook for a few minutes and then drain with a paper towel.
3. Beat together the cream, egg yolks, flour, parmesan cheese, salt, pepper and paprika. Add corn, peppers and mushrooms. Also add the dried (& cool) macaroni. Mix.
4. Heat the remaining butter and oil in a frying pan. Drop spoonfuls of the mixture, just like making a pancake. Cook until golden on both sides.
5. Serve.

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