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Corn Pancakes

Courses: Dessert
Serves: 4 people

Recipe Ingredients

1 cup 237mlButtermilk - plus more if needed
2 tablespoons 30mlCorn oil
1/2 cup 31g / 1.1ozYellow cornmeal
1/2 cup 31g / 1.1ozAll-purpose flour
1 teaspoon 5mlBaking powder
1/4 teaspoon 1.3mlBaking soda
1/2 teaspoon 2.5mlSalt
1/4 cup 23g / 0.8ozMinced red bell pepper
1   Frozen corn kernels - (10 oz) - thawed
2   Eggs - separated
1   Scallion - finely sliced
  Freshly-ground black pepper - to taste

Recipe Instructions

Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together.

Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt.

Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper.

Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.

Serve with ham steaks.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6701) - - from the TV FOOD NETWORK

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