Filed Under: cook, Dinner, vegetable, Vegetables

Corn Pancakes

This savoury spin on pancakes makes them perfect for supper. The texture of the corn niblets with the corn meal is fantastic, but you could really use any finely chopped vegetable, as long as you'd steamed them or sauteed them to make them tender.

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April 8th, 2012


Recipe by Ceri Marsh, Sweet Potato Chronicles

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Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 2 eggs, separated
  • 2 Cups buttermilk
  • 2 tablespoons vegetable oil, plus a bit for the pan
  • 1/2 Cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 Cups corn meal
  • 1 Cup frozen corn
  • 14 scallions, trimmed and chopped from white to beginning of green
    • Directions
  • 1.

    Pour corn into a bowl to thaw as you prepare the rest of the recipe.

  • 2.

    Beat egg whites into soft peaks and set aside.

  • 3.

    Blend egg yolks, oil and buttermilk well.

  • 4.

    Mix flour, cornmeal, baking soda, baking powder, salt and sugar together until well combined.

  • 5.

    Combine wet and dry ingredients and add corn and scallions. Gently fold in egg whites. Let stand for 10 minutes before cooking.

  • 6.

    Heat a small amount of vegetable oil heat in a pan to just above medium. Pour a 1/4 cup of batter per pancake into the pan, cook until you see bubbles along the edges, flip and cook for a minute or two on the other side.

  • 7.

    Serve with steamed vegetables for dinner!

    • Corn Pancakes
    Photography by Maya Visnyei
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