Savory Corn Pancakes
These little corn cakes are super easy to make, can be made to go with a variety of dishes, and are, of course, very, very tasty.
Yields about ten four-inch pancakes.
Ingredients:
| scallions | 2 | thinly sliced |
|---|---|---|
| red bell pepper | 1/3 cup | very small dice |
| cilantro | 3 tablespoons | minced |
| corn kernels | 8 ounces | fresh or frozen |
| milk | ½ cup | |
| unbleached all-purpose flour | ½ cup | |
| yellow cornmeal | ½ cup | |
| whole eggs | 2 | |
| egg yolk | 1 | |
| salt | to taste |
Procedure:
- In a medium bowl, combine flour and cornmeal. Set aside.
- Combine corn and milk in food processor or blender and process until smooth.
- Beat in eggs and yolks.
- Stir in dry mixture.
- Fold in scallions, bell pepper, and cilantro.
- Heat heavy skillet (you can’t beat cast iron!) to medium high heat with a little bit of vegetable oil.
- Spoon about two tablespoons of batter into the pan and smooth out a little to form a round.
- Cook like a pancake, browning both sides – about three minutes per side.
- Serve as a side for grilled meats, as a topped, blini-like appetizer, or, as pictured above, as a main course covered with black beans and herbs.
Mamaliga
I think I discovered a gold mine!
This is so simple and full of character! I love seeing people using corn meal more often. The pics also are fantastik!
Did you ever try making polenta with feta?
Thank you!
Gabi @ mamaliga.com
Sonne
Ooohhh… I might actually have to attempt to cook with this one. I LOVE corn, as you know, and I rather hate pancakes unless they’re made of corn. These look delicious!