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6 ears of corn
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
Salt and pepper to taste
2 cups pancake batter, prepared according to package instructions
4 tablespoons butter
Slice off corn kernels and sauté until golden brown. In
bowl, mix with peppers, parsley, onion, salt, and pepper. Stir
in just enough pancake batter to coat ingredients (use as little
as possible). Cook cakes over low to medium heat in butter on
both sides, as you would regular pancakes.
Featured with Monte
Carlo's Rack of Lamb Italo-Francese
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Monte Carlo
Grand Kempinski Hotel
15201 Dallas Parkway
Dallas, TX
With a solarium, pale peach walls, and trees and potted palms
scattered throughout, the light and airy Monte Carlo (in the Grand
Kempinski Hotel) captures the ambience of restaurants in Italy
and the South of France. The mastermind behind Monte Carlo is
chef Pascal Lallemand, who learned his trade in Le Touquet, France.
Dairy
milk (as needed for pancake mix)
eggs (as needed for pancake mix)
butter
Produce
6 ears of corn
1 green bell pepper
1 red bell pepper
parsley
green onion
Grocery
pancake mix
oil (as needed for pancake mix)
salt
pepper
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