Savory hotcakes made with fresh corn.
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.
Serve with Monte Carlo’s rack of lamb Italo-Francese.