Time: 50 min.
Complexity: easily
Servings: 4

These savory pancakes are made with delicious summer vegetables: baby corn and sweet, juicy tomatoes. Rather than being mixed into the batter, they're sprinkled on top of each pancake while frying. This gives your pancakes a little pizza-like texture. Filling with summer flavors, they're perfect for breakfast or lunch. And the Green Goddess dressing, made with mayonnaise, sour cream, and plenty of fresh herbs, perfectly complements the flavor of these vegetable pancakes.

Ingredients:

Pancakes

• 1 medium heirloom tomato or oxheart, cored, seeded and coarsely chopped (about 120g)
• 1 ear of fresh corn, husked
• 1 and 2/3 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 1/4 teaspoon of baking soda
• 1 and 1/4 cups milk
• 3 tbsp (45 g) butter, melted
• 2 large eggs
• 1 tbsp. coarse yellow cornmeal

Green Goddess Gas Station

• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1/4 cup fresh parsley leaves, plus extra for serving
• 1/4 cup chopped chives, plus extra, cut into 2-inch pieces, for serving
• 2 tablespoons freshly squeezed lemon juice
• 4 large fresh basil leaves + a few whole leaves for serving
• 1 tsp anchovy paste (optional)
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, corn flour, eggs, milk, sour cream, corn, tomatoes, Anchovies, basil

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Preparation:

Step 1
• Preheat the oven to 95°C (205°F). Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep the finished pancakes warm.
Step 2
• Place the chopped tomatoes on paper towels, pressing gently to remove as much excess liquid as possible, then transfer them to a bowl. Using a sharp knife, cut the corn kernels off the cob (you should have about 1 cup) and toss them with the tomatoes.
Step 3
• In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, salt, black pepper, and baking soda. In another bowl, combine the milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients and knead into a dough (it's okay if there are a few lumps). Let it rest for 5 minutes.
Step 4
• Prepare the dressingMeanwhile, place the mayonnaise, sour cream, 1/4 cup parsley, 1/4 cup chives, lemon juice, 1 tablespoon basil, anchovy paste, salt, and black pepper in the bowl of a food processor and pulse, scraping down the sides of the bowl as needed, until the herbs are finely chopped. Transfer to a bowl.
Step 5
• Heat a large nonstick skillet over medium heat. Spoon a heaping 1/4 cup of batter into the skillet, spreading it into a 4.5-inch (11-cm) circle. Repeat to make another pancake next to it. Sprinkle each pancake with 2 tablespoons of the corn-tomato mixture, then sprinkle the top of each pancake with about 1/4 teaspoon of cornmeal. Cook until the pancakes are puffed and the undersides are golden brown, about 1 1/2 minutes.
Step 6
• Flip the pancakes with a spatula and cook until the vegetables begin to brown in spots and the batter is cooked through on the other side, about 1 1/2 minutes more.
Step 7
• Place the pancakes, vegetable side up, on a baking sheet in the oven between two kitchen towels. Repeat with the remaining batter, corn-tomato mixture, and cornmeal until all the pancakes are cooked.
Step 8
• To serve, place 3 pancakes on each plate. Drizzle with Green Goddess dressing and sprinkle each serving with herbs.

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