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Savory Pancake Brunch

Savory Pancake Brunch

Savory Pancke Brunch
Bring pancakes to your brunch as a savory dish.

We all love the sweet pancake with maple syrup great childhood memories at the campfire flipping pancakes. Bring pancakes to your brunch as a savory dish.

Roasted corn with spring peas is a great brunch dish this season. Bring this combination to your Sunday brunch.


Roasted Corn Pancakes with Spring Pea Puree Poached Egg with Roasted Corn Aioli

Spring Pea Puree (make the day before and reheat)

2 TBSP Olive Oil

1 shelled fresh or frozen peas

2 cloves garlic

1 small onion chopped

1/4 cup broth (chicken or vegetable broth)

1 TBSP Chopped Parsley

2 TBSP Lemon Juice

2 tsp. fresh mint leaves (1 tsp. fresh mint chopped)

2 TBSP Cold Butter

Sea Salt/Ground Pepper

In a sauce pan over medium heat oil until hot. Add the peas, onions, and garlic until softened. Fresh peas 1 to 2 minutes froze peas 3 to 4 minutes. Add the broth cook until the peas are tender. Remove from the heat add the parsley.

Place in the a blender or use an immersion blender. Add the butter blend till puree. Add the mint, dash of salt and pepper blend well.

Roasted Corn Aioli (can be made the day before)

1 TBSP lemon juice

1 Tsp. lemon zest

2 cloves of garlic

2 eggs

2 TBSP Parsley

1 Tsp. Dijon mustard

1/4 Tsp. Salt

1/8 Tsp. cayenne pepper

1 cup olive oil more may be needed

2 ears of roasted corn (remove kernels from cob)

Combine all ingredients except for the olive oil and corn kernels in a bowl of a food process until smooth. Slowly add the olive oil through the feeding tube while processor is running. This will create a consistency of mayonnaise when all the oil is added. It may need a little more to reach the consistency needed. Transfer to a bowl and fold in the roasted corn in the aioli. Can be store for up to a week in the refrigerator.

Corn Pancakes

3/4 cup unbleached all-purpose flour

1/2 cup cornmeal

1 Tsp. baking powder

3/4 Tsp. salt

1 TBSP sugar

1 large egg separated (yolk slightly beaten) (egg white beaten stiff)

1 1/4 cup buttermilk

1 TBSP Canola or Olive Oil

1 jalapeno seeded, deveined, and chopped if heat desired)

1 Tsp. cilantro

1 ear roasted corn (remove kernels from cob)

1 Tsp. butter for cooking

Combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl. Whisk together the egg yolk, buttermilk, and oil in a medium bowl. Mix dry ingredients well with wet ingredients. Stir in corn. Gently fold in whipped egg.

Add a pat of butter to a griddle. Heat over medium heat. When the surface is hot pour 1/4 cup of batter to form 5 inch pancake. Cook until bubbles form on the top surface. Flip and cook the other side until cooked through, 2 to 3 minutes.

Poached Eggs (can use a medium over egg, yolk needs to be runny)

6 Eggs

2 TBSP vinegar/rice vinegar

Bring a large pot of water to almost a boil. Add the vinegar, which will help the eggs set.

Swirl the simmering water, and then gently crack each egg into a small bowl and release right above the surface of the water. This is very important in order to present them from breaking and to achieve proper consistency.

Remove the pot from the heart, cover and let stand until the egg whites are fully cooed and the egg looks like a smooth ball about 4 minutes. You want the yolk to be runny.

Remove with a slotted spoon and drain on a paper towel lined plate.

To serve place the corn pancake on a serving plate, dollop about 1 TBSP of spring pea puree, top with poached egg (over medium egg) drizzle with roasted corn aioli. Top with sprigs of mint and black pepper.

Note you can make variations on this recipe

You can use mashed avocados in place of the peas

Add smoked salmon, Canadian Bacon, or half slices of bacon placed on top of pea puree or avocados.



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