For the pancakes
150g self-raising flour
25g caster sugar
4 large eggs, separated
65g unsalted butter, melted
375g ricotta cheese
200g fresh, cooked corn kernels
1 green chilli, deseeded and finely chopped
a large handful of coriander leaves, chopped
2 spring onions, finely sliced
For the salsa
100g coriander leaves, roughly chopped
3 long, green chillies, roughly chopped
1/4 red onion, thinly sliced
1 spring onion, chopped
1 garlic clove, roughly chopped
6T lime juice
1t palm sugar
10 cherry tomatoes, finely chopped
1/2 cucumber, deseeded and diced
salt and pepper to taste
1T sour cream
1 avocado, sliced
Sift the flour, salt and sugar into a bowl. Whisk the egg yolks, buttermilk and melted butter, and beat into the dry ingredients.
Fold in the ricotta, corn kernels, chilli, coriander and spring onions.
In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter in three batches.
To make the salsa, blend the coriander leaves, chillies, red onion, spring onion, garlic clove, lime juice, palm sugar, tomatoes and cucumber in a food processor until combined but still a little chunky. Season to taste and, if necessary, add more chopped coriander.
Heat a pancake griddle or nonstick frying pan and brush with butter. Pour spoonfuls of the batter onto the griddle and cook until little holes appear on the visible side.
Turn the pancakes over and cook on the other side until golden brown.
Serve topped with the coriander salsa, a dollop of sour cream and slices of fresh avocado. SERVES 6
Recipe Claudia Giannoccaro
This recipe originally appeared in HL Food issue 2014