Pesto Corn Hotcakes with Salsa

These were pretty nice, especially if they were served as an entree. A serve of 2 hotcakes is plenty (we had 4 each). Instead of the salsa these could be served with a couple of rashes of bacon I think and could be served for Brunch. I thought the salsa was a little over powering.

*Taken from 'New Idea' magazine*

Ingredients
for the Hotcakes
125g can corn kernels, drained
125g can creamed corn
3 eggs, separated
1/3 cup milk
1 cup Self Raising Flour
1 tbs basil pesto
Fresh Basil leaves to garnish

for the Avocado and Bacon Salsa
3 bacon rashes, finely sliced
1/2 medium red onion, finely chopped
1 medium tomato, finely chopped
1 avocado, finely diced
1/4 cup basil leaves, finely shredded
salt and pepper to taste

Method
To make salsa, heat a large non-stick pan over high heat. Add bacon and cook, stirring, until browned and crisp. Drain on absorbent paper. Cool for 10 minutes. Combine bacon, onion, tomato, avocado and basil in a medium bowl. Season with salt and pepper to taste.

To make hotcakes, combine corn kernels, creamed corn, egg yolks and milk in a medium bowl. Stir in flour and pesto until combined.

Beat egg whites in a medium bowl with an electric beater until firm peaks form. Fold half the whites into corn mixture, then fold in remaining egg whites. Season with salt and pepper.

Heat a non-stick frying pan over medium heat. Lightly spray with cooking oil. Cook three hotcakes at a time. Pour 1/4 cupfuls of corn mixture into pan. Cook for about 2 minutes. When bubbles appear, turn hotcakes over and cook for another 2 minutes, or until lightly browned underneath. Remove and cover to keep warm. Repeat with remaining batter.

Serve warm hotcakes topped with avocado and bacon salsa. Garnish with fresh basil leaves.

Serves 4