Corn and Ricotta Pancakes with Cumin-Roasted Tomatoes and Avocado Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray and toss them with 15 ml (1 tbsp) olive oil, the ground cumin, 2 g (about 1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast for 18 minutes, until juicy and lightly browned.

2. 2

   While the tomatoes roast, make the avocado cream. Blend the avocado with the Greek yogurt, lemon juice, half of the cilantro, 1 g (about 1/8 tsp) salt, and a pinch of black pepper until smooth. Set aside.

3. 3

   In a large bowl, mix the ricotta with the eggs until combined. Add the pre-cooked cornmeal, gluten-free baking powder, garlic powder, and the remaining salt and black pepper. Then fold in the corn kernels, chives, Parmesan cheese, and the remaining cilantro. Mix until a thick batter forms.

4. 4

   Heat a large nonstick skillet over medium heat and add the butter along with the remaining 15 ml (1 tbsp) olive oil. Once hot, scoop portions of batter, about 3 tablespoons each, into the skillet and gently flatten them into pancakes.

5. 5

   Cook the pancakes for 3 to 4 minutes per side, until deeply golden and cooked through. Work in batches if needed so the pan does not get crowded.

6. 6

   Serve the pancakes hot with a generous spoonful of avocado cream and the cumin-roasted tomatoes on top or on the side. Adjust with extra salt and black pepper if desired before serving.