- For the pancakes, separate the eggs. Stir cornmeal with flour, baking powder, egg yolks, 1 pinch of salt and milk until smooth. Let batter rest about 15 minutes.
- Meanwhile for salsa, rinse the tomatoes, halve, remove seeds and cut into small cubes. Peel garlic and shallot and finely chop. Drain corn well in a colander. Rinse cilantro and basil, shake dry and chop leaves.
- Mix tomatoes with garlic, shallot, corn, lemon juice, cilantro and basil, season with salt and pepper, let stand for about 10 minutes. Peel avocado, cut in half, remove the seed and chop the pulp small. Mix into the tomatoes. Season with salt and pepper.
- Beat egg whites until stiff and fold into the batter. Heat canola oil in a small nonstick pan (24 cm diameter, approximately 9 1/2 inches) and bake 8 pancakes successively at medium heat, 2-3 minutes on each side.
- Bake in a preheated oven at 80°C (approximately 175°F, fan 60°C or approximately 140°F), keep warm until all are finished. Serve pancakes with avocado dip on the side.
Duration It takes an hour to prepare.
Ingredients (Organic) For a serving of 4 people.
3 stalks Basil
2 Table spoons lemon juice
peppers
1 ripe Avocado
2 Table spoons Canola oil
2eggs
80 grams Cornmeal (polenta)
120 grams Pastry flour
1 generous pinch
Baking powder
salt
400 milliliters milk (0.1% fat)
6 ripe Tomatoes
1 garlic clove
1 shallot
100 grams Corn (drained, canned)
3 stalks cilantro
