No butter or spreads required. Perfect for a brunch, a braai, any light meal or your lunch box. They also partner very well with a steaming bowl of soup. For a cocktail platter with a difference, make mini-vetkoek by frying teaspoonfuls of the batter, and serve them with baby tomatoes, small sausages and a dip or two.

Corn vetkoek

500 ml (2 cups) self-raising flour

2,5 ml (½ tsp) salt

2 extra large eggs

250 ml (1 cup) buttermilk

1 x 410 g can whole kernel corn, drained

a handful of chopped chives or spring onions (optional)

white pepper and cayenne pepper to taste

a little oil for frying

Mix self-raising flour and salt together. Beat eggs and buttermilk together. Stir into the flour mixture to form a smooth batter. Stir in corn and chopped chives or spring onions. Season to taste with white pepper and cayenne pepper. Heat a little oil in a large frying pan and drop dessertspoonfuls of the batter into moderately hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm or at room temperature. (Makes about 25 vetkoek)

The writer (021 913 4457) is a freelance food stylist.