Brunches Recipes - Corn and Polenta Pancakes with Tomato Salsa Brunches Recipe

Method :

Score a cross in the base of each tomato, then put in a bowl of boiling water for 30 seconds. Plunge into cold water and peel the skin away from the cross. Dice.

Pour boiling water over the broad beans and leave for 2-3 minutes. Drain and rinse under cold water. Remove the skins. Put the beans in a bowl. add the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil and stir well.

To make the pancakes: sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the mixture is too dry. Season.

Heat the oil in a large frying pan and spoon half the mixture into the frying pan, making four 9 cm (3 1/2 inch) pancakes. Cook for 2 minutes each side, or until golden and cooked through. Repeat with the remaining mixture, adding more oil if necessary. Drain on crumpled paper towels. Serve with the salsa.