These Corn and Scallion Pancakes make a great main course (with a hearty side dish like black beans), side dish, or a weekend brunch delight from Aviva Goldfarb of The Six O'Clock Scramble wrote afull post at Kitchen Explorers.
1 cup corn kernels, frozen, canned or fresh (thawed if frozen, steamed if fresh)
4 scallions, thinly sliced (about ½ cup)
2 tsp. butter
½ cup nonfat sour cream, for serving (optional)
½ cup salsa, for serving (optional)
¼ cup butter, or maple syrup, for serving (optional)
Directions
In a large mixing bowl, whisk together the flour, cornmeal, baking powder and salt. Add the eggs, milk, oil, and honey and mix gently until it is combined (do not over mix). Stir in the corn and scallions. (The batter can be made up to 12 hours in advance and stored in the refrigerator.)
Heat 1 tsp. butter in a large nonstick skillet or electric frying pan over medium to medium-high heat. When the pan is hot and the butter is bubbly, ladle about half the batter into the pan (they should be about 3 inches wide, using about ¼ – ½ cup of batter for each pancake). Cook them for about 2 minutes per side, until they are nicely browned on each side. Repeat with the second tsp. of butter and the remaining pancake batter. (Wrap the first batch in foil while the second batch is cooking.)
Serve immediately with sour cream, salsa, butter, maple syrup, or your favorite toppings, if desired.
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