Fresh Corn and Scallion Pancakes

© Katherine Stetson

For 8-10 pancakes:

  • 1 cup cornmeal
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 large egg
  • 1¼ cup buttermilk
  • ½ cup freshly cut corn kernels
  • ¼ cup finely sliced scallion, white and green parts

In a medium bowl, whisk together the dry ingredients.  Stir in the buttermilk and egg followed by the corn and scallions.  Allow batter to rest for 15-30 minutes.

Preheat an electric griddle to 350 degrees.  Lightly grease griddle with butter or vegetable shortening and spoon on the batter to desired pancake size.  When the pancake surface becomes dotted with holes, flip the pancakes and continue cooking until golden brown.  Serve immediately or let cool on a rack and reheat, wrapped in foil, in a 350 degree oven for 7-9 minutes.

Copyright © Katherine Stetson, all rights reserved.