food, Recipes

Ricotta, SweetCorn Pancakes



Ingredients

For the pancakes

150g self-raising flour

1t salt

25g caster sugar

4 large eggs, separated

185ml buttermilk

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

To serve

1T sour cream

1 avocado, sliced

Method

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

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