Summer polenta pancakes
Ingredients:
- 20g butter
- red onion
- red wine vinegar
- mozzarella
- avocados
- limes
- 1 teaspoon ground white pepper
- 70g polenta
- 65g flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 160g buttermilk/kefir
- 1 egg
- 70g corn kernels (fresh or frozen)
- tomatoes
- mint
- olive oil
Methods:
- Melt the butter and let it cool down a bit.
- Finely slice the onion and put them into a bowl with red wine vinegar to macerate.
- Shred the mozzarella.
- Make the guacamole: smash the avocadoes, add freshly squeezed lime juice and white pepper powder.
- Mix all the dry ingredients for the pancakes (polenta, flour, salt, baking powder, baking soda and sugar).
- Separately whisk together all the wet ingredients for the pancakes (buttermilk/kefir, egg, corn kernels and melted butter).
- Pre-heat a non-stick pan. When you are ready to start frying, stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Spoon small dollops of batter on a hot pan. They will expand, so do keep them small and spaced out. Flip as soon as the bottom sides are brown, while the top is still liquid.
- Meanwhile, make the tomato salad: chop tomatoes and mint, add macerated onions, dress the salad with a vinaigrette of olive oil, lime juice and a bit of red wine vinegar used for preparing the onions.
- Serve pancakes with guacamole, tomato salad and shredded mozzarella.
Inspired by: Epicurious