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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original version of this is gluten-free, but I don't need gluten-free, so I've adapted this back to a regular recipe. Ingredients:
1 1/4 cups cornmeal |
3/4 cup all-purpose flour |
2 tablespoons granulated sugar |
1 tablespoon baking powder |
1 teaspoon kosher salt |
1 cup milk |
2 large eggs |
2 tablespoons vegetable oil (plus additional oil for pan) |
1 1/2 cups frozen corn kernels, thawed |
1/2 cup chopped scallion |
Directions:
1. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk, eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined.
2. Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
3. Cook until bubbles appear at edges of pancakes, about 3 minutes. Flip pancakes and cook until browned underneath, 1.5-2 minutes more.
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