Corn pancakes
Serve these corn pancakes alongside some fresh fruit for an added nutritional boost.
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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
Instructions
- 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.