Our lime tree has come into season and I had to make something fitting to celebrate. We planted the tree two years ago and last years crop only consisted of a couple of not-so-great specimens. This year the small tree is bursting with fruit and it's so exciting to partake in the fruit of our labour (pardon the pun).
This is another one of those recipes that I typed into my computer years ago and have no idea where it originally came from. I've changed it so much over the years and there are so many scribbles on the original print-out that it's quite unrecognisable! I'm blogging this as much for me as for you, so I finally have a copy of the recipe that I can actually read!
This is a great weekend brunch or lunch for the family. If serving for dinner, I usually add a little 'salsa' on the side, of whatever salad veges I have on hand (tomato, cucumber, red capsicum, spring onion, avocado....). I throw together a little dressing of olive oil, lime juice, sweet chilli sauce and salt and pepper. If you want to add meat to your meal, a couple of strips of crispy bacon or some lovely smoked salmon go beautifully on top. If you're only serving a couple of people, you could halve this recipe. Otherwise, it will feed up to 6 people.
Ingredients for pancakes:
- 4 Cloves garlic (or 4 teaspoons minced)
- 4 cm piece of ginger (or 3 teaspoon minced)
- 2 small red chilli (omit if preferred)
- 3-4 fresh corn cobs, with the corn kernels stripped off
- 4 eggs or equivalent egg replacer
- 1 cup corn/maize flour
- 1 cup white rice flour
- 2 teaspoons gluten-free baking powder
- 4 Tablespoons coriander leaves
- 2 large spring onions, roughly chopped
- Freshly ground salt and pepper (about 20 twists of each!)
- 2 tablespoon sweet chilli sauce
- Oil for frying (I use coconut oil)
- 1 cup whole egg mayonnaise (check for wheat content)
- 1/4 cup lime juice (juice of one large lime)
- 1/4 cup coriander leaves
- 1 finely chopped spring onion
- Ground pepper to taste
- To make the pancakes, peel the garlic and ginger and de-seed the chillis. Process in food processor until finely chopped
- Add the together the eggs, flours, baking powder, coriander, spring onions, salt and pepper, chilli sauce, and about 3/4 of the sweet corn and process till well blended.
- Add the remaining corn, and mix very briefly until incorporated, so some of the corn remains a little 'chunky'. (If you're feeding fussy children who won't want to see corn chunks, just blend it all in).
- Heat oil in large frying pan over medium heat.
- I use a 1/4 cup measure to pour mixture into the the pan. Cook until many bubbles have formed on top, and flip over. Cook another minute, until the underside is golden.
- Mix all the ingredients together for the Mayonnaise. Serve pancakes immediately.