Fresh Corn Cakes
In this recipe, fresh corn is roasted to bring out its natural sweetness, then combined with whole wheat flour, cornmeal, and a mix of savory ingredients to create flavorful corn pancakes. These pancakes are perfect for a delicious breakfast or brunch option, and can be enjoyed with a variety of toppings such as pulled pork and cherry salsa or a dollop of Greek yogurt and fresh chives.
— Constant Cookbook
Ingredients
- 10 ounces fresh corn (2 cups/ about 2 ears)
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs
- 1/4 cup buttermilk
- 3/4 cup Greek yogurt (I use low fat)
- 1/2 teaspoon chives (optional)
- 1/2 teaspoon jalepeno, chopped (optional)
- butter for the griddle
Instructions
- Preheat oven to 425 degrees. Place a small bowl upside down inside a larger bowl. Shuck the corn, then stand the corn up on top of the smaller bowl. Using a sharp knife, cut the corn off the cob, letting it fall into the large bowl. Roast the corn on a foil covered baking sheet for 10-12 minutes or until starting to brown.
- Mix together the flour, cornmeal, baking powder, salt, and pepper. In a separate bowl mix together the eggs, buttermilk and Greek yogurt.
- Gradually add the yogurt/ egg mixture to the dry ingredients, mixing just enough to incorporate. Add in the chives and jalepeno (if using). Then, fold in the roasted corn.
- Heat a griddle or large non stick skillet to 350 degrees or medium high heat. Butter the skillet or griddle once hot. Then scoop out the batter 1/4 cup at a time. When the pancake starts to bubble, flip and cook for another minute or so. Repeat with remaining batter.
- Serve with pulled pork (no sauce) and cherry salsa OR serve simply with extra greek yogurt and chives.
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