Wholemeal corn pancakes with fuyu salsa Recipe

Photography by Ian Wallace

Serves: 4

Time to prep: 5 minutes

Time to cook: 20 minutes

Ingredients

• 3 cobs corn, husked
• 2 eggs
• 3/4 cup wholemeal self raising flour
• 1/2 cup milk
• Salt & freshly ground black pepper
• 3 tbs oil
• 2 vine ripened tomatoes, cut into 1cm dice
• 1 fuyu fruit, cut into 1cm dice
• 1 red onion, cut into 1cm dice
• 2 tbs olive oil
• 1/2 cup green basil leaves
• 1/2 cup purple basil leaves

Method

• Cut the corn kernels from the cobs using a sharp knife. Place the corn kernels in a mixing bowl with the eggs, wholemeal flour and milk, mix to combine and season with salt & pepper.
• Heat half of the oil in a heavy based fry pan over a moderately low heat. Cook 2 tbs of the corn batter at a time for 1-2 mins each side or until golden and cooked through. Transfer to a plate and continue cooking the remaining batter.
• In a bowl combine the tomatoes, fuyu fruit, onion, olive oil and basi lleaves. Season with salt & pepper and serve with the warm corn pancakes.

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