BUCKWHEAT PANCAKES

Preparation Method :

• For Salsa: Combine sweet corn kernels, chilli pepper, tomatoes, onion, coriander, lime juice, salt, and pepper in a bowl. Toss to mix well. Set salsa aside.
• For Pancakes: In a large bowl, combine flours, baking powder, salt, and parsley. Stir to blend. In another bowl, whisk together milk, oil, and egg until blended.
• Gradually stir wet ingredients into dry ingredients just until blended; do not overmix.
• Heat the remaining oil in a frying pan over medium-high heat. Ladle in portions of batter per pancake, 5 cm (2 inches) apart.
• When surface of pancakes bubbles and underside is lightly browned, turn and cook on other side until lightly browned, about 2 minutes per side.Transfer to a serving dish and keep warm in a low (130°C/250°) oven. Repeat to cook remaining batter.
• Serve hot or warm, with salsa on top.