INGREDIENTS
- 2 eggs separated
- 2 cups buttermilk
- 2 tbsp vegetable oil plus more for the pan
- 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 1/2 cups cornmeal
- 1 cup frozen corn
- 4 scallions trimmed and chopped from white to beginning of green
METHOD
- Pour corn into a bowl to thaw. Set aside.
- Beat egg whites into soft peaks and set aside.
- Blend egg yolks, oil, and buttermilk well.
- Mix flour, cornmeal, baking soda, baking powder, salt and sugar together until well combined.
- Combine wet and dry ingredients and add corn and scallions. Gently fold in egg whites. Let stand for 10 minutes before cooking.
- Heat a small amount of vegetable oil heat in a pan to just above medium. Pour a 1/4 cup of batter per pancake into the pan, cook until you see bubbles along the edges, flip and cook for a minute or two on the other side.
Courtesy Laura Keogh and Ceri Marsh
www.sweetpotatochronicles.com
Photo by Maya Visnyei
