Thyme, Tomato and Corn Pancakes - alive magazine

Ingredients

• 1/2 cup (125 ml) polenta
• 1/2 cup (125 ml) wholemeal flour
• 3 to 4 1/2 tsp (15 to 22 ml) fresh thyme, chopped
• 1 1/2 tsp (7 ml) baking powder
• 1 tsp (5 ml) dried basil leaves
• 1/4 tsp (1 ml) sea salt
• 2 free-range eggs
• 3/4 cup (180 ml) milk
• 3 tsp (15 ml) extra-virgin olive oil
• 1 cup (250 ml) corn kernels
• 16 cherry tomatoes, cut in half