Tender Corn Pancakes with Watercress Sauce Recipe

Tender Corn Pancakes with Watercress Sauce Recipes

Ingredients :

1 red bell pepper

1 green bell pepper

vegetable oil spray

4 ears tender young corn

5 egg whites

2 tbsp whole wheat flour

freshly ground black pepper

2 bunches of watercress

2 tbsp finely chopped shallots

2 tbsp dry white wine

1 cup vegetable consommé

1 tbsp cooked white rice

2 tbsp finely chopped chives

16 asparagus tips, cooked

Method :

Preheat the broiler. Coat the 2 bell peppers very lightly with the pan coating. Place under the broiler and let them roast, turning frequently until the skin is blackened on all sides. When the peppers are charred, cool until comfortable to handle and peel off the blackened skin. Remove the stems, core and seeds. Slice the peppers into julienned strips 1 inch long and set aside.

Peel the husks and silk from the corn. Bring 5 quarts of water to a boil. Add the corn and boil for 5 minutes, then quickly dip in cold water. Cut the kernels from the cobs. There should be about 1.5 cups of cut corn. Place the corn, egg whites, flour and pepper to taste in food processor. Blend well. Pour the batter into a small mixing bowl. Wash the watercress and trim off the leaves. Discard the stems. Cook the leaves in boiling water just until tender, about 3 minutes. Drain in a strainer, refresh under cold running water, then squeeze to remove all moisture.

Heat a small saucepan lightly greased with the pan coating. Add the chopped shallots and cook until translucent. Deglaze with the white wine and reduce to almost dry. Add the vegetable consommé, rice, and black pepper to taste. Bring to a boil, lower the heat, and simmer for about 5 minutes. Add the cooked watercress leaves. Blend the mixture in a blender 1 minute; the result will be a light and very tasty watercress sauce.

Combine the sliced bell peppers and chives with the corn batter. Heat a large nonstick saute pan over medium-high heat. Grease very lightly with the vegetable oil pan coating. Make small pancakes using 1.5 tbsp of batter for each. 5-6 pancakes can be made at the same time in a good-sized pan. Cook the pancakes until golden brown on one side, flip, and cook until golden brown on the second side. As the pancakes are done, set them aside and keep warm. Repeat with the remaining batter. Coat the center of each of 4 warm plates with watercress sauce. Arrange the pancakes over the sauce and garnish with 4 cooked asparagus tips on each serving.

Serves 4

This dish has a pretty contrast of colors and a delightful taste that comes from the richness of the roasted bell peppers and corn against the delicate watercress sauce.

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