Mykotori

Fast food Andrea Waters’s sweetcorn and red pepper pancakes with guacamole

I wanted to put sweetcorn pancakes on our menu because they remind me of the happy Sundays of my 1970s childhood in New Zealand.

As the decade of fondues and flares dawned, stuffy dinners at the table disappeared. We were now permitted to eat supper in front of the TV, my parents in their La-Z-Boy chairs and us kids nestled in the gold shagpile carpet. Sunday suppers – or “cowboy tea” as we called it – became fun, consisting of party food like these sweetcorn pancakes done on a cute, miniature scale. My mother was clever at smuggling extra vegetables into dishes without raising suspicion – often the pancakes would contain peppers, courgettes or leeks and my brother and I would be none the wiser.

In the late 80s, sweetcorn pancakes became a brunch hit in New Zealand and Australia, often topped with avocado, grilled tomatoes and crispy bacon.

They are still a family favourite, although I’ve altered my mother’s recipe to make them vegan and gluten-free. In fact, they are crispier and tastier (sorry Mum!).

Servings: Four portions – serving two per portion (or they can also be made small for canapés)
Prep: 20 minutes
Cook: 20 minutes
Vegan, gluten-free

Sweetcorn pancakes

525g frozen sweetcorn kernels (thawed)
240ml cup oat milk
2 tbsp white chia seeds
1 red pepper
½ bunch spring onions
½ bunch of fresh coriander leaves, washed and roughly chopped
60g buckwheat flour
60g polenta
1 tsp baking powder
1 tsp rock salt
½ tsp cracked black pepper
Coconut oil or olive oil for cooking

Guacamole

2 large, ripe avocados, diced or crushed with a fork
½ bunch of coriander leaves, washed and roughly chopped
2 limes, juiced
1 chili, very finely diced
½ bunch spring onions, sliced and washed
½ tsp rock salt
½ tsp black pepper

Method

Pre-warm oven to 200c. Place half of the corn kernels and the oat milk, salt and pepper in a food processor and blitz until the corn kernels are pureed. Scrape into a mixing bowl. Grind the chia seeds, either by hand in a mortar and pestle or in a spice grinder.

Read More: www.theguardian.comhttps://www.theguardian.com/lifeandstyle/2018/jan/31/andrea-waters-sweetcorn-red-pepper-pancake-guacamole-recipe

DylanThomas

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