Savory Corn Pancakes

Name: Savory Corn Pancakes
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 12 oz frozen corn, thawed; 3 scallions finely sliced; 1 tbsp fresh parsley chopped; 1 cup milk; 2 tablespoons melted butter; 1 tablespoon freshly ground black pepper; Vegetable oil and 1 tablespoon butter for frying

Taylor Topp Comacho @Tay68cancook

USA

You can make these any time of the year. But...it's coming into fresh corn season. What a great way to use up that fresh corn! Make this recipe with ingredients you love with corn. Add freshly chopped basil instead of parsley. Basil and corn are just 🤤 I have added some goat cheese into the batter as well. Let's just say only a few actually made it to the serving plate!

Taylor Topp Comacho @Tay68cancook

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Ingredients

30 minutes

4-6 servings

2 cupsall-purpose flour
3 teaspoonsbaking soda
1 teaspoonsalt
2large eggs
12 ozfrozen corn, thawed
3scallions finely sliced
1 tbspfresh parsley chopped
1 cupmilk
2 tablespoonsmelted butter
1 tablespoonfreshly ground black pepper
Vegetable oil and 1 tablespoon butter for frying

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Steps

30 minutes

1

In food processor or blender add the flour, baking soda, salt, milk, melted butter and 1 cup of corn.
2

Pulse until smooth. Batter should be thick but pourable. You can add more milk if needed for proper consistency.
3

Pour mixture into mixing bowl and add the scallions, parsley, pepper and rest of corn. Mix well.
4

Add oil and butter into a large skillet and heat over medium high heat. Add batter in small circles. This makes it easier to flip.
5

Fry until bubbles appear. Just like regular pancakes. Flip and cook a minute on next side.
6

Serve hot with some sour cream if you like. I added more sliced scallions on top.