Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together.

Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt.

Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper.

Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.

Serve with ham steaks.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corn Pancakes

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Fresh Corn Pancakes Topped with Cheese: Cachapas

Recipe courtesy of Tyler Florence

Sophia's Place - Blue Corn Pancakes

Recipe courtesy of Dennis Apodaca

Corn Pancakes with Maple Fruit Compote

Recipe courtesy of Mary Sue Milliken|Susan Feniger

St. Patrick's Day Spinach Pancakes and Corned Beef Hash

Recipe courtesy of Food Network Kitchen

Corn and Tomato Pancakes with Green Goddess Dressing

Recipe courtesy of Food Network Kitchen

Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword