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Sweet Corn Pancakes with Tomato Aioli Topping

BT Calgary | posted Monday, Mar 13th, 2017

— Courtesy Theresa Toth — 

Ingredients:

Pancakes

  • 2 cups peaches & cream corn kernels
  • 1/2 cup fresh herbs such as cilantro or basil, chopped
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese, finely grated
  • 4 eggs, beaten
  • 1 cup Bisquick mix
  • 1 teaspoon cayenne pepper (optional)
  • Salt & pepper taste
  • Olive oil

Sun-dried Tomato Aioli

  • 1/2 cup sundried tomatoes, (drained if packed in oil)
  • 1 cup mayo
  • 1 cup sour cream
  • 1 garlic clove

Directions:

  1. Combine all ingredients for the aioli in a blender and process until smooth. Set aside to allow flavours to blend.
  2. Combine the ingredients for the pancakes in a medium sized bowl.
  3. Grease a large pan or griddle with a little olive oil and using a spoon, drop 1/4 cup portions of the pancake mixture onto the griddle.
  4. Cook over a medium heat for 2-3 minutes until golden brown. Flip over and cook for another 2 minutes.
  5. Serve with sun-dried tomato aioli.

— Enjoy! —