Serves 4 Difficulty
For salsa: 1 can black beans, rinsed and drained Kernels cut from 1 ear of fresh corn 1/2 cup feta, crumbled 3 Tablespoons fresh lime juice 1/3 cup chopped cilantro 2 Tablespoons sliced green onions 2 teaspoons honey 1/4 teaspoon crushed red pepper flakes
For pancakes: 1 Tablespoon unsalted butter 1 Tablespoon canola oil Kernels cut from 1 ear of corn 1 large egg 1/3 cup chopped red bell pepper 1/3 cup lowfat milk 3 Tablespoons cornmeal 1/3 cup gf flour 1-1/2 teaspoons sugar 1-1/2 teaspoons baking powder
4 large eggs
For salsa: Combine all ingredients in a medium bowl and mix to blend. Set aside.
For pancakes: In a large bowl, add oil, corn egg, bell pepper and milk. Mix well with a wooden spoon. In a separate bowl, add cornmeal, flour, sugar and baking powder, Add cornmeal mixture to egg mixture, stirring to blend. Place a non-stick skillet over medium-high heat and add 1 Tablespoon butter. When butter has melted, drop 3 Tablespoon portions of batter onto skillet. Cook until almost dry on the tops then turn and cook until lightly browned on the other side. Transfer cooked pancakes to a platter and cover with foil to keep warm. Meanwhile, bring a deep skillet with enough water to cover eggs to a boil. Reduce heat to medium and crack eggs into pan. Cook until yolks are set but still runny. To serve, place a pancake on individual plates and top with a soft-boiled egg and then the salsa.