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Sweet Corn Griddle Cake / Ontario Asparagus & Guernsey Milk Ricotta Whip / Niagara Prosciutto / Poached Free Range Egg
Servings: 4
Ingredients
Sweet Corn Griddle Cake
  • 2 Cups Ready Made Pancake Mix
  • 1 Cup Water
  • 1 Cup of Corn off the cob
  • 1 Bunch of Chopped Green Onions
  • 1 Roasted Red Pepper Diced
  • 2 Oz Corn Meal
  • Pinch of Salt
Grilled Asparagus and Guernsey Milk Ricotta Whip
  • 1 Bunch of Asparagus oiled, seasoned and lightly grilled
  • 1 Cup Ricotta Cheese
  • 1 Tsp Lemon zest
  • Pinch of Salt
Niagara Prosciutto / Poached Free Range Egg
  • 4 Large free range eggs
  • 4 slices of Pingue Family Prosciutto
Instructions
Sweet Corn Griddle Cake
  1. Blend all ingredients together and let stand for 5 minutes. In a large non stick pan add 1 oz of canola oil and heat through. Add 3 oz of batter to the pan creating 4 equal size griddle cakes. Cook through on each side about 5 minutes in total.
Grilled Asparagus and Guernsey Milk Ricotta Whip
  1. Process all the ingredients together; this will make a nice spreadable whip.
Niagara Prosciutto / Poached Free Range Egg
  1. Poach the eggs until soft (3 minutes) and lay them on the prosciutto that has been placed on the corn griddle cakes with a generous spread of the asparagus and ricotta cheese whip.