Corn Pancakes with Mango Sauce
Mango Sauce, recipe follows
Two ears of corn-on-the-cob
2 tablespoons minced chives
1/4 cup finely chopped red bell pepper
One egg
One egg yolk
1/4 cup milk
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter
Directions:
Prepare mango sauce and set aside while making corn pancakes.
Scrape corn kernels from cobs into large bowl. Stir in chives, bell pepper, egg, and egg yolk and milk.
In a bowl, stir together flour, baking powder and salt. Stir flour mixture into corn mixture to form batter.
Melt butter in medium non-stick skillet. Drop batter by heaping tablespoonfuls onto skillet to form eight pancakes. It may be necessary to do this in two batches. Sauté three to four minutes per side or until firm and golden brown.
To serve, arrange half of the pancakes on each of two platters. Pass mango sauce on the side. Recipe makes eight pancakes.
Mango Sauce:
Ingredients:
One medium mango, peeled, pitted and finely chopped
One small jalapeno Chile, cored, seeded and minced
1 tablespoon minced chives
1/8 teaspoon salt
1/2 teaspoon honey
Directions:
In a bowl, stir together mango, jalapeno, chives, salt and honey. Set aside for flavors to blend.
Recipe makes about one cup of sauce.
Courtesy of FitnessandFreebies.com
Back to Previous Page
|