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Makes
20 medium size pancakes
Author Notes
This is a healthy version of corn fritters adapted from ricotta pancake recipes. The recipe can be adapted for intolerances, made sweet or savoury.
Serve these pancakes with a tomato relish or avocado. —i.m.
Ingredients
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2 cups
ricotta. This can be replaced with cottage cheese, yoghurt or silken tofu
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3/4 cup
milk
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4
eggs, separated
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1/2 cup
buckwheat flour
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1-2
ear of corn
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1 teaspoon
cumin, ground
Directions
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Firstly, cook the corn, either cook in simmering water, or char on the barbeque. Set aside to cool. Cut the corn off the cob.
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In a large sized bowl, gently mix the ricotta the egg yolks. Stir in the flour and cumin and then add the milk. Mix till well combined.
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Add corn to egg yolk mix.
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In a clean bowl, beat the egg whites with the salt to soft peaks. Gently fold into the egg yolk mixture.
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This recipe works best when the mixture is rested in the refrigerator for at least an hour or overnight. The mixture will thicken.
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Heat a nonstick frypan over medium heat. Add a tbs of olive oil. Add a large spoonful of mixture to pan, cook gently on either side till lightly brown.
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