This time of the year, we see ears of fresh sweet corn everywhere we turn, tumbling out of crates at the farmers market and piled high at the grocery store. I love sweet corn and coriander so much. These flavours remind me of my Mexican trip back in 2005 when I visited my dear friend, Maria and her family.
Maria’s mom made comforting home cooked meal for me everyday. I don’t speak Spanish, she doesn’t speak English but we understood each other somehow. 🙂 I loved every bite of the meals. She used so much coriander, avocado, lime, tortilla and corn in her cooking. I hope if I visit them again one day I will have the opportunity to cook with her!
Ingredients (makes 8-10 pancakes)
– 60 g white spelt flour
– 50 g whole grain spelt flour
– 20 g unsalted butter, melted
– 80 g fresh corn, cut off the cob (you can use frozen corn as well)
– 0,25 l coconut milk
– 2 organic eggs
– 1 teaspoons baking powder
– 1 teaspoon salt
– 100 g cream cheese
– 1 clove garlic, chopped
– coriander, chopped
– 60 g white spelt flour
– 50 g whole grain spelt flour
– 20 g unsalted butter, melted
– 80 g fresh corn, cut off the cob (you can use frozen corn as well)
– 0,25 l coconut milk
– 2 organic eggs
– 1 teaspoons baking powder
– 1 teaspoon salt
– 100 g cream cheese
– 1 clove garlic, chopped
– coriander, chopped
Method
In a bowl mix flours, baking powder, coconut milk, egg yolks, melted butter, corn, stirring it until smooth. Whip the egg whites with the salt until it becomes stiff and add it to the corn mixture. Cook on a hot pan until lightly browned on the bottom. Turn and brown the other side.
Mix the cream cheese with the coriander and the garlic and spread the pancakes with this cream.Â
