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Corn Pancakes




Source of Recipe


Internet


List of Ingredients




Serve these as a side dish with grilled meats and chicken; top it with some fresh vine ripe salsa and sour cream!


3/4 cup all purpose flour
1/2 cup coarse cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
1 1/3 cups buttermilk
2 tablespoons melted butter
1 fresh island egg, beaten
3/4 cup fresh corn kernels, pureed
3/4 cup fresh corn kernels, whole
1 Tokyo negi onion, white part only, sliced thin




Recipe



Measure all the dry ingredients into a bowl. In a large bowl, whisk together the buttermilk, butter and egg. Add the dry ingredients to the liquid and mix well. Add corn and onions.

Heat a non-stick skillet or griddle over medium high heat. Using a small ladle, form 3-inch cakes and cook until golden brown, about 2 to 3 minutes on each side. Serve warm.

Makes about 2 dozen cakes.