Recipe of the Week - Sweet Corn Cheddar Pancakes
Posted on September 11, 2018 | Recipe
There's a whole world of pancakes that aren't sweet and aren't served for breakfast! (Though these are amazing with an egg on top...)
Enjoy some of the last flavors of summer with this delicious recipe from FairShare CSA Coaliton's From Asparagus to Zucchini Cookbook - a great resource for people who want to make the most of local and seasonal produce. To find out more, visit csacoalition.org
- 2/3 cup cornmeal
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 1 and 1/4 cup buttermilk
- 1 Tablespoon corn oil
- 1/2 cup sharp cheddar cheese, shredded
- 4 Tablespoons green onions, finely chopped
- 1-2 Tablespoons cilantro, chopped
- 1 cup corn kernels, removed from cob
- Additional oil for cooking pancakes
- Salsa for garnishing
- Sour cream for garnishing
Combine cornmeal, flour, baking powder, salt, and pepper in bowl.
Mix egg, buttermilk, and corn oil in another bowl; stir in cheese, green onions, cilantro, and corn kernels.
Mixture can stand at room temperature up to an hour.
Heat a surface with corn oil.
Cook pancakes in batches: Ladle batter onto hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on another side until done.
Serve hot with salsa and sour cream. Makes 10-12 pancakes.