Buckwheat And Corn Pancakes

1. 1

   Firstly, cook the corn, either cook in simmering water, or char on the barbeque. Set aside to cool. Cut the corn off the cob.

2. 2

   In a large sized bowl, gently mix the ricotta the egg yolks. Stir in the flour and cumin and then add the milk. Mix till well combined.

3. 3

   Add corn to egg yolk mix.

4. 4

   In a clean bowl, beat the egg whites with the salt to soft peaks. Gently fold into the egg yolk mixture.

5. 5

   This recipe works best when the mixture is rested in the refrigerator for at least an hour or overnight. The mixture will thicken.

6. 6

   Heat a nonstick frypan over medium heat. Add a tbs of olive oil. Add a large spoonful of mixture to pan, cook gently on either side till lightly brown.

* Per serving · 4 servings · Values may vary.