Corn Pancakes With Gazpacho Salsa

Starting the day on a savoury note...

Corn Pancakes
(serves 2)

Ingredients

All purpose flour or maida - ¾ cup
Cornmeal – ¾ cup
Corn kernels – from 2 ears, about 1½ cups
Low fat milk – 1 cup
Baking powder – 1 tsp
Salt – ½ tsp
Cilantro – ¼ cup, finely chopped
Olive oil

Method

Sift flour, baking powder and salt together. Add cornmeal, corn kernels and stir in milk and cilantro until just combined. Add more milk if the batter is too dry. Heat a griddle and spray with olive oil. Pour batter to make small pancakes , about 2 inches wide (or more if you like). Wait till one side gets browned, flip and cook the other side. Serve hot with salsa.

Gazpacho salsa

Ingredients

Ripe tomatoes – 2, roughly chopped
Cucumber – ½ cup, roughly chopped
Red pepper – ½ cup, roughly chopped
Red onion – ½ cup
Green chilli – 1
Garlic – 2 cloves, crushed
Balsamic vinegar – a splash
Basil – few leaves
Olive oil – 1 tbsp
Salt

Method

Take all the ingredients in a blender and blend till it resembles a chunky sauce. Check seasoning and serve with corn pancakes.

This is my entry for Pancakes on Parade, a one-off event hosted by The Well-Seasoned Cook, Susan.

My entry ‘Stand Out and Live-Strong’ has won the ‘Click Spectra’ – first place, in addition to winning the ‘Most Original’. I should say I am delighted by this win, but even more to see that this fundraiser is a success, thanks to your generous contributions.

Bri, I send you strength and endurance through my prayers. Of course, I cannot conclude without mentioning the mighty efforts by Jai and Bee at Jugalbandi, for organizing this mammoth task. I applaud you both for your thoughtfulness. Judges, thank you for selecting my entry as the winner. It made my day.