Tuesday, July 27, 2010

Corn and Polenta Pancakes with Salsa Crudi

Incredibly easy to make, just like other pancakes really. This is a modified version from one of my favorite cookbooks 'Homestyle Vegetarian' by Murdoch Books. I usually make it for breakfast, but then I have something left over and will eat it again for lunch or dinner the next day. These pancakes stave off hunger for hours, so it's a perfect breakfast before a long bike ride or a hike, or just a long afternoon of shopping the fleamarkets. This recipe serves 4.

2 tomatoes, diced
1 cup frozen soy beans, blanched
2 tbs chopped fresh basil
4'' piece of cucumber, diced
2 cloves garlic, crushed
2 tbs balsamic vinegar
1/2 tbs olive oil

Add all the ingredients of the salsa together and allow marinade itself in the juices, vinegar and oil.

1 cup flour
1 cup polenta
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup corn kernels, frozen or canned
olive oil (for frying)

1.) Mix all the dry ingredients together.
2.) Slowly mix in the milk until the batter is a thick but pour-able consistency.
3.) Add the corn kernels and mix well.
4.) Heat a small amount of olive oil in a skillet and pour about 2 tbs of the batter into the skillet per pancake. Depending on the size of the skillet, you can fry about 2-3 pancakes at a time.
5.) Flip the pancakes after about 2 minutes, or when the underside becomes golden brown. Cook another 2 minutes. Add olive oil when necessary, using all of the batter.

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