Buckwheat and corn pancakes

March 12, 2013
Buckwheat and corn 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.

Makes: 20 medium size pancakes

Ingredients

  • 2 cups ricotta. This can be replaced with cottage cheese, yoghurt or silken tofu
  • 3/4 cup milk
  • 4 eggs, separated
  • 1/2 cup buckwheat flour
  • 1-2 ear of corn
  • 1 teaspoon cumin, ground

Directions

  1. Firstly, cook the corn, either cook in simmering water, or char on the barbeque. Set aside to cool. Cut the corn off the cob.
  2. 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.
  3. Add corn to egg yolk mix.
  4. In a clean bowl, beat the egg whites with the salt to soft peaks. Gently fold into the egg yolk mixture.
  5. This recipe works best when the mixture is rested in the refrigerator for at least an hour or overnight. The mixture will thicken.
  6. 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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