Corn Pancakes With Salsa

Total Time
25mins
Prep
15 mins
Cook
10 mins

Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.

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Ingredients

Nutrition

Directions

  1. Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
  2. Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
  3. Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
  4. To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
  5. Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
  6. Serve hot with the salsa.
  7. Variations- use basil in place of corriander or cucumber in place of avocado.
Most Helpful

5 5

These pancakes are extra sweet and delicious because of the added corn kernels. I thought there were too much, but once cooked it is just the right amount. I sort of plopped them into the pan, then when I turned them, I used the spatula to flatten and shape them a little. I made the salsa ahead of time and DH came by and ate a spoonful and declared it "real good!" High praise from him. So, I had to make more for me, heh heh heh, I did not have the quick cooking polenta, so used instant masa harina. Worked great! You are one of "My 3 Chefs, 2013" in the Contests and Events Forum.