Thyme, Tomato, and Corn Pancakes
Jennifer Danter
Try savoury pancakes for breakfast or as an interesting side dish.
1/2 cup (125 mL) coarse yellow cornmeal
1/2 cup (125 mL) whole wheat flour
1 to 1 1/2 Tbsp (15 to 22 mL) fresh thyme, chopped
1 1/2 tsp (7 mL) baking powder
1 tsp (5 mL) dried basil leaves
1/4 tsp (1 mL) sea salt
2 free-range eggs
3/4 cup (180 mL) milk
1 Tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) corn kernels
16 cherry tomatoes, cut in half
Whisk cornmeal with flour, thyme, baking powder, basil, and salt. In another bowl, whisk eggs with milk and oil. Turn wet mixture over dry. Add corn and gently stir just until combined. Don’t overbeat—lumps are encouraged!
(Tip: for fluffier cakes let batter stand for 15 to 20 minutes before cooking.)
Lightly oil frying pan (use cast iron for best results), and set over medium high heat. Using 1/4 cup (60 mL) measure, pour batter into pan to form 4 cakes. Press 3 tomato halves into each cake.
Cook until edges are browned and bubbles form in the middle of each cake, 2 to 3 minutes. Flip over and continue to cook until golden, 2 to 3 minutes more.
Makes 8 pancakes.
Each serving contains: 181 calories; 6 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 56 mg sodium
source: "Grow, Cook, Heal", alive #346, August 2011
