Plentiful Plants

Daily eats of a Torontonian student

Mildly Fantastic May 30, 2009

Happy Weekend Bloggies!

This morning I started out with a deliciously murky green monster.  In the mix was kale, and apple, chia seeds, cocoa powder, and PB2.

2009_05_30_monster

That moster provided excellent fuel for a morning of grocery shopping in which I picked up this week’s BSI ingredient, corn!  I bought one cob and proceeded to make the most amazing lunch ever!  I’ve had a jar of Simply Natural Pineapple Salsa sitting in the pantry for months but have been scared to try it because I’m not a huge fan of spicy, and store bought salsa tends to be too hot for me.  But Sophia‘s BSI choice provided the inspration to try it out.  So I took a look at what I had on hand and came up with what turned out to be a fantastically awesome (in my opinion at least) recipe for Corn Pancakes.

The ingredients for 4 3-inch pancakes (aka 1 serving):

2009_05_30_ingredients

1/4 cup spelt flour (I’m sure regular whole wheat, or even ground oats would work too)
1 T cornmeal
1/2 t baking powder
3 egg whites (100g), lightly beaten
1/3 cup corn (1/2 the ear, fresh as it can be coming from the USA, raw, but frozen should work just as well)
1/4 cup diced red pepper
1/4 cup chopped chives (I keep a bag of them in the freezer)
a dash of salt

plus avocado and salsa for toppings (the salsa is a must, avocado good but optional)

2009_05_30_chopped

Mix the powdery ingredients together, then add the egg whites, salt and veggies.  The batter will be pretty thin, but it puffed up enough in the pan to surround the veggie pieces.  Then cook in a pan like any other pancake, and plate with toppings.

2009_05_30_plateclose

The pancakes were great, the salsa was awesome (and actually mild, yay!), and together they made an fantastic lunch.  I loved the sweet bursts of corn in every bite.  If you’re not going to use salsa as a topping, I suggest adding more seasonings to the pancakes themselves along the lines of chili powder or onion, or else they might be a bit plain, but with salsa, the dish was perfect.

2009_05_30_lunch

The perfect bite.

2009_05_30_bite

Then later in the afternoon I tried out a dessert I picked up for the first time because it was on sale for a ridiculously low price and I needed to satisfy my curiousity.  A Skinny Cow ice cream sandwich.  It was so good!  I haven’t tried them before because I figured, being a low-fat ice cream concoction, they would taste pretty weird like the other one’s I’ve tried in the past, but this succeeded in tasting like real ice cream!  I almost want to go back to the store tomorrow to see if they have any left so I can stock up for the summer.

2009_05_30_icecream

Now I’m off the meet some friends for a sushi dinner, so I’ll be back tomorrow 🙂

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7 Responses to “Mildly Fantastic”

  1. Krista Says:

    GREAT BSi entry! Those pancakes look fab!

  2. burpexcuzme Says:

    looks darn good to me too! thanks for submitting this fabbity fab fab recipe! I shall add it to my BSI page!

  3. Caroline Says:

    Wow, those veggie cakes are SUCH a good idea–and beautiful to boot!

  4. Marianne Says:

    Those are some really good looking pancakes. Love the whole idea of it 🙂

  5. merittothecarrot Says:

    Those pancakes look marvelous!
    SKINNY COWS ARE INCREDIBLE. Trust me, you will become an addict!

  6. […] Ruth from Plentiful Plants: Corn Pancakes […]

  7. […] found some beets greens in the freezer which I used to make pancakes.  I used the same recipe from last weekend but subbed ~ 2/3 cup thawed beet greens for the other veggies. I think I used an extra T of […]


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