Corn Pancakes

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup buttermilk, plus more if needed
  • 2 tablespoons corn oil
  • 1/2 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup minced red bell pepper
  • 10 -ounce package frozen corn kernels, thawed
  • 2 eggs separated
  • 1 scallion, finely sliced
  • Freshly ground black pepper
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.


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