PANCAKES OF CORN AND JAM OF TOMATOES ROASTED IN HOT PEPPERS

PANCAKES OF CORN AND JAM OF TOMATOES ROASTED IN HOT PEPPERS

For 4 persons (preparation 20 minutes, cooking the 1 hour and 25 minutes)


INGREDIENTS :

100 ml of skimmed milk
2 eggs, slightly beaten
160 g of wholemeal Self Raising flour
½ teaspoon of bicarbonate of soda
½ teaspoon of strong paprika
2 ears of average corns
1 small red pepper, finely chopped
2 onions towards, in fine slices(edges)
2 soupspoons of flat, chiselled parsley

Jam of roasted tomatoes:

2 average tomatoes
1 small red onion, finely chopped
1 Clove of Garlic, crushed
2 teaspoons of freshly grated ginger
60 ml of juice of lime
2 soupspoons of brown sugar
2 small red hot peppers, finely chopped

PREPARATIONS :

1 - Mix the milk and the eggs. Sieve the flour, the bicarbonate of soda and the paprika in a bowl. Form a well in the center and pour gradually the mixture milk-œufs by working ingredients on the fork until obtaining of a smooth dough. Take the grains(beads) of corn by means of a sharp knife, then add them in the dough. Incorporate the pepper, the onions and the parsley. Mix, please.

2 - Pour 60 ml of dough into a slightly greased non-stick frying pan. Spread() the dough by means of a spatula() and let cook 2 minutes on each side, until the pancake is slightly golden brown. Remove it from the frying pan and reserve him(it) for the warmth. Repeat the operation with the rest of dough. Serve the warm pancakes with the jam of roasted tomatoes.


JAM OF ROASTED TOMATOES :

Preheat the oven in 170°C. Cut tomatoes in two and have - them on a slightly greased patch. Make them roast 30 minutes in the oven. Cut boorishly tomatoes. Mix them with the other ingredients in a pan and cook the preparation for slow fire, by moving ceaselessly, until the sugar is dissolved. Carry in boiling. Lower the fire and let simmer(plot) 40 minutes, until the jam thickens.


BY PORTION :

Lipids 5g; 299 Kcal; saturated fats 1.2 g; fibers 8.9 g; carbohydrates 48.4 g; Index Glycemique = 60


THE CRAFTINESS OF THE CHEF :

The jam of roasted tomatoes will be more delicious if you prepare it at least 2 days in advance.