We usually think of pancakes as being sweet and loaded with syrups and whipped cream or other sticky toppings, but a savory version is a nice alternative and turns them into something elegant you can serve for breakfast or brunch. The smooth sun-dried tomato aioli give this dish a sophistication that complements the sweet corn flavor perfectly. If you can use fresh corn, it gives this recipe a gorgeous summer vibe.
- 2 cups peaches & cream corn kernels
- 1/2 cup fresh herbs such as cilantro or basil, chopped
- 1 cup ricotta cheese
- 1/4 cup parmesan cheese, finely grated
- 4 eggs, beaten
- 1 cup Bisquick mix
- 1 teaspoon cayenne pepper (optional)
- Salt & pepper taste
- Olive oil
- Sun-dried Tomato Aioli
- 1/2 cup sundried tomatoes, (drained if packed in oil)
- 1 cup mayo
- 1 cup sour cream
- 1 garlic clove
Combine all ingredients for the aioli in a blender and process until smooth. Set aside to allow flavours to blend. Next combine the ingredients for the pancakes in a medium sized bowl. Grease a large pan or griddle with a little olive oil and using a spoon, drop 1/4 cup portions of the pancake mixture onto the griddle. Cook over a medium heat for 2-3 minutes until golden brown. Flip over and cook for another 2 minutes. Serve with sun-dried tomato aioli.