All this advertising for free pancakes have got me thinking about my favorite pancakes. Since breakfast has already passed (or should have), I decided to post a recipe for a savory pancake to enjoy with dinner. I like to serve this with grilled pork with roasted fruit or even creamed chicken would be tasty placed over these cakes.
- 1lb fresh or frozen corn, pureed to a rough consistency
- 3cups buttermilk
- 3ea eggs, separated yolks from whites
- 1bunch (maybe 6) scallions or green onions
- 1lb of all purpose flour
- 1/2lb cornmeal, I like medium grind personally
- 2T baking powder
- salt and fresh ground black pepper
In a large mixing bowl, combine all the dry ingredients, corn included, until just combined. In a medium mixing bowl, combine the buttermilk and egg yolks then gently fold the wet ingredients into the dry until just mixed together. In a separate bowl, whip the egg whites until medium peaks are formed. Gently fold the whites into the combined pancake mixture.
Preheat a griddle or non-stick pan to medium high heat. Using a small bit of oil or butter, lightly grease the cooking surface and place 3oz of pancake mixture onto the surface. Cook without disturbing until the edges begin to brown and small bubbles begin to appear, just like you would a standard breakfast pancake. Gently flip the now formed corn cake and finish cooking. Keep warm in a low oven, using a clean kitchen towel to cover them. Continue until all the batter is used.
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