Savory corn and ricotta pancakes

Savory pancakes are a nice twist to the more traditional sweet version. Though, the sweetness of corn can turn these pancakes into a sweet version - omit parmesan cheese and salt, and add a tablespoon of sugar.

Ingredients:

• 1 cup flour
• 1 tsp baking soda
• 1/2 TBS baking powder
• 1/4 cup grated parmesan
• a pinch of salt
• kernels cur from 1 ear of corn, fresh

• 3 eggs
• 3/4 cup buttermilk, or a mix of milk and yogurt
• 1/2 cup ricotta
• oil or butter for pan frying

Procedure:

Mix dry ingredients in a bowl. In a bigger bowl whisk the wet ingredients. Whisk in the dry ingredients. Fry pancakes on a skilled on a medium-high heat using 1/4 cup of batter per pancake. Turn the pancakes after 2-3 minutes and cook on the other side for the same amount of time.

Serve with a dollop of ricotta along with some vegetables: Sauteed zucchini and tofu work great, or garlicky chard is also a good choice. Of course you can go for bacon as well.