These savory pancakes use delicious summer vegetables: young corn and sweet juicy tomatoes. but they are not kneaded in the dough, but laid out on the surface of each Pancake during frying. So your pancakes will look like small ones pizza. Very satisfying and filled with summer tastes, they are excellent. Suitable for breakfast or lunch. And the gas station “Green Goddess”, cooked on the basis of mayonnaise, sour cream and a large amount fresh herbs, harmoniously complement the taste of vegetable Pancakes. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pancake
- 1 medium non-hybrid tomato or bovine heart, peeled core and seeds and coarsely chopped (approximately 120 gr.)
- 1 cob of fresh corn, peeled
- 1 and 2/3 Art. premium flour
- 1/4 Art. corn starch
- 1/4 Art. powdered sugar
- 1 tbsp. l baking powder
- 1 tsp coarse salt
- 0.5 tsp ground black pepper
- 1/4 tsp soda
- 1 and 1/4 Art. milk
- 3 tbsp. l (45 gr.) Melted butter
- 2 large eggs
- 1 tbsp. l yellow cornmeal
Gas station “Green Goddess”
- 0.5 tbsp. mayonnaise
- 0.5 tbsp. sour cream
- 1/4 Art. fresh parsley leaves + optional for serving
- 1/4 Art. chopped chives + add chopped into slices 5 cm., For giving
- 2 tbsp. l freshly squeezed lemon juice
- 4 large fresh basil leaves + several whole leaves for filing
- 1 tsp anchovy pasta (optional)
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: premium flour, flour corn, eggs, milk, sour cream, corn, tomatoes, anchovies, basil
Recipe preparation:
- Preheat the oven to 95 ° C. Line a baking sheet with two kitchen towels folded on top of each other and put in the oven. This will keep the finished pancakes warm.
- Put chopped tomatoes on paper towels, gently pressing them to remove as much excess fluid as possible, then put the tomatoes in a bowl. Use a sharp knife to cut corn kernels with the cob (you should get about 1 tbsp.) and mix with tomatoes.
- In a large bowl, combine flour, corn starch, sugar powder, baking powder, salt, black pepper and soda. In another bowl mix milk, melted butter and eggs. Add liquid ingredients to dry and knead the dough (it’s okay if there will be several lumps in the test). Let him rest for 5 minutes.
- Prepare the dressing: meanwhile put the mayonnaise, sour cream, 1/4 tbsp. parsley, 1/4 tbsp. chives, lemon juice, 1 tbsp. l basil, anchovy paste, salt and black pepper in a bowl food processor and beat on a pulsed mode as scrubbing the mixture with a spatula from the sides of the bowl, until chop greens. Pour into a bowl.
- Heat a large non-stick pan over medium heat. coated. Put 1/4 tbsp in a pan. with a slide of dough, distributing it in a circle with a diameter of 11 cm. Repeat the same to do next one more pancake. Sprinkle each pancake with 2 tbsp. l corn-tomato mixture, then sprinkle each pancake on top approximately 1/4 tsp cornmeal. Fry while on the surface there will be no bubbles from the pancakes, and the bottom side will not browned for about 1.5 minutes.
- Turn the pancakes over with a spatula and fry until the vegetables begin in some places to fry, but the dough is not baked on the other hand, yet about 1.5 minutes.
- Put the pancakes, vegetable side up, on a baking sheet in an oven between two kitchen towels. Repeat the same with leftover dough, corn-tomato mixture and cornmeal to fry all the pancakes.
- To serve, put 3 pancakes on each plate. Sprinkle dressing “Green Goddess” and sprinkle each serving with greens.
