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Savory Corn Pancakes
Introduce
Chef :
Taylor Topp ComachoSavory Corn Pancakes
You can make these any time of the year. But...it's coming into fresh corn season. What a great way to use up that fresh corn! Make this recipe with ingredients you love with corn. Add freshly chopped basil instead of parsley. Basil and corn are just 🤤 I have added some goat cheese into the batter as well. Let's just say only a few actually made it to the serving plate!
Ingredient
Food ration :
4-6 servingsCooking time :
30 minutes
2 cups
all-purpose flour
3 teaspoons
baking soda
1 teaspoon
salt
12 oz
frozen corn, thawed
1 tbsp
fresh parsley chopped
1 cup
milk
2 tablespoons
melted butter
1 tablespoon
freshly ground black pepper
Cooking instructions
* Step 1
In food processor or blender add the flour, baking soda, salt, milk, melted butter and 1 cup of corn.
* Step 2
Pulse until smooth. Batter should be thick but pourable. You can add more milk if needed for proper consistency.
* Step 3
Pour mixture into mixing bowl and add the scallions, parsley, pepper and rest of corn. Mix well.
* Step 4
Add oil and butter into a large skillet and heat over medium high heat. Add batter in small circles. This makes it easier to flip.
* Step 5
Fry until bubbles appear. Just like regular pancakes. Flip and cook a minute on next side.
* Step 6
Serve hot with some sour cream if you like. I added more sliced scallions on top.
Note: if there is a photo you can click to enlarge it
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