Corn Pancakes With Salsa Recipe

Name: Corn Pancakes With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe tomatoes; 1 ripe avocado; 1 -2 tablespoon lime juice; 150 g frozen broad beans; 1 tablespoon chopped fresh coriander; 1 small garlic clove; 1 1/2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 90 g self-raising flour; 90 g polenta; 250 ml milk; 310 g corn kernels; salt and pepper; olive oil (for frying)

Servings: persons

2 ripe tomatoes
1 ripe avocado
1 -2 tablespoon lime juice
150 g frozen broad beans
1 tablespoon chopped fresh coriander
1 small garlic clove
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
90 g self-raising flour
90 g polenta
250 ml milk
310 g corn kernels
salt and pepper
olive oil (for frying)

1
Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
2
Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
3
Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
4
To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
5
Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
6
Serve hot with the salsa.
7
Variations- use basil in place of corriander or cucumber in place of avocado.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ripe tomatoes, 1 ripe avocado, 1 -2 tablespoon lime juice, 150 g frozen broad beans, and more.

Yes, Corn Pancakes With Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn Pancakes With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions