Corn Pancakes with Avocado Salsa

Ingredients

• 2 Eggs
• 80 g corn grits (polenta)
• 120 g flour
• 1 tsp Baking powder
• Salt
• 400 ml milk (0.1% fat)
• 6 ripe tomatoes
• 1 Garlic clove
• 1 Shallot
• 100 g corn (drained weight; canned)
• 3 stems cilantro
• 3 stems basil
• 2 tbsp lemon juice
• Pepper
• 1 ripe Avocado
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Separate the eggs. For the pancakes whisk corn grits with flour, baking powder, yolks, a pinch of salt and milk until smooth. Let the batter rest for about 15 minutes.

2. 2.

   Meanwhile, wash tomatoes, halve them, remove seeds and dice finely. Peel garlic and shallot and mince finely. Drain corn in a sieve. Wash cilantro and basil, shake dry and chop leaves.

3. 3.

   Combine tomatoes with garlic, shallot, corn, lemon juice, cilantro, basil, salt and pepper; let sit for about 10 minutes. Peel avocado, halve it, remove the pit and dice the flesh. Add to the tomato mixture and stir. Season with salt and pepper.

4. 4.

   Whisk egg whites until stiff peaks form and fold into the batter. Heat rapeseed oil in a small non‑stick pan (24 cm diameter) and cook pancakes over medium heat, 2–3 minutes per side, about 8 pancakes total. Keep warm in a preheated oven at 80 °C (60 °C fan; gas: lowest setting) until all are ready.

5. 5.

   Serve the pancakes with the salsa on four plates.