CRL Recipes Series: Corn and Zucchini Pancakes With Roasted Red Pepper Sauce

Ingredients   
Pancakes
1 cup yellow corn meal (fine)
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
½ cup silken tofu
4 eggs (preferably farm-fresh)
1 ½ cups fresh corn kernels (from 2 to 3 fresh ears of corn)
½ cup shredded zucchini (drained from excess moisture)
Canola Oil

Roasted Red Pepper Sauce
2 cups canned roasted red peppers, drained
1 tsp salt
½ tsp freshly ground black pepper
½ cup extra virgin olive oil

Directions
Pancakes

• In a large bowl mix all ingredients together to make the batter. Heat skillet, pour in canola oil ¼ inch deep, heat over medium heat.
• Scoop ¼ cup of the batter and flatten in skillet.
• Fry till edges start to brown slightly.  Turn pancakes and fry until second side is golden brown. Regulate heat as needed. Remove from skillet and keep warm.
• Add oil to skillet and repeat procedure.

Makes about 10 pancakes.

Roasted Red Pepper Sauce

• Puree all ingredients in food processor or blender. Heat in saucepan.
• Serve warm pancakes at once with a puddle of sauce.
• Pancakes can also be wrapped and frozen for future use.

BON APPÉTIT!