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Recipe Claudia Giannoccaro
for the pancakes
150g self-raising flour 1t salt 25g caster sugar 4 large eggs, separated 185ml buttermilk 65g unsalted butter, melted 375g ricotta cheese 200g fresh, cooked corn kernels 1 green chilli, deseeded and
finely chopped a large handful of coriander
leaves, chopped 2 spring onions, finely sliced
for the salsa
100g coriander leaves,
roughly chopped 3 long, green chillies,
roughly chopped ¼ red onion, thinly sliced 1 spring onion, chopped 1 garlic clove, roughly chopped 6T lime juice 1t palm sugar 10 cherry tomatoes, finely
chopped ½ cucumber, deseeded and diced salt and pepper to taste
1T sour cream 1 avocado, sliced
Sift the flour, salt and sugar into a bowl. Whisk the egg yolks, buttermilk and melted butter, and beat into the dry ingredients. Fold in the ricotta, corn kernels, chilli, coriander and spring onions.
In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter in three batches.
To make the salsa, blend the coriander leaves, chillies, red onion, spring onion, garlic clove, lime juice, palm sugar, tomatoes and cucumber in a food processor until combined but still a little chunky. Season to taste and, if necessary, add more chopped coriander.
Heat a pancake griddle or nonstick frying pan and brush with butter. Pour spoonfuls of the batter onto the griddle and cook until little holes appear on the visible side. Turn the pancakes over and cook on the other side until golden brown. Serve topped with the coriander salsa, a dollop of sour cream and slices of fresh avocado.
Lettuce and sorrel soup (recipe on page 32)