Sweet Corn Cheddar Pancakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Asparagus to Zucchini Ingredients:
2/3 cup cornmeal |
1/2 cup flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, beaten |
1 1/4 cups buttermilk |
1 tablespoon corn oil |
1/2 cup shredded sharp cheddar cheese |
4 tablespoons green onions, finely chopped |
1 -2 tablespoon chopped cilantro |
1/2-1 cup corn |
Directions:
1. Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
2. Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
3. Combine dry ingredients with the wet ingredients, stirring gently.
4. Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
5. Ladle 1/4 cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.
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