Every summer, we make corn pancakes in cooking camp at The Kitchen Studio. I love to use fresh corn cut right off the cob, but if that’s too hard or corn isn’t in season yet, frozen corn will work great. I like little kernels if possible.  If you’re not into the oniony thing, leave them out. Instead, you can dust the pancakes with a little powdered sugar before serving instead of the sour cream, but give it a try with the green onions first. They’re delicious!

Ingredients:

1          cup                  all-purpose flour

1          teaspoon         salt

1          large                egg

½         cup                  buttermilk*

2          cups                 frozen corn kernels, thawed (fresh from the cob works great too!)

1                                  green onion, sliced thinly into little rounds, white hairy end discarded

1          tablespoon      vegetable or olive oil

                                    Sour cream (for garnish)

Equipment:

Large mixing bowl

Whisk

Flexible spatula

Flat spatula for flipping

Large non-stick sauté pan

Small ladle

 

Place the flour and salt into a large mixing bowl. Whisk them together to combine.

Add the egg and the buttermilk to the bowl.  Whisk until blended together with flour mixture and almost smooth.  Add corn and chopped green onions and stir until well mixed.  Set aside.

Place non-stick pan on the stove and add half of the oil to the pan. Warm the pan over medium heat.

Using your ladle, carefully pour the pancake batter into the pan, being sure to leave space in-between the pancakes (they’ll get bigger in the pan).  Let the pancakes cook on the first side for 2 to 3 minutes, or until the edges start to turn a little bit brown. Using your flat spatula, slide the spatula under the pancake (you may need to give it a little wiggle to get it under there). Now, flip it over. Repeat with remaining pancakes in pan.  Let the pancakes cook 1 to 2 minutes, or until they move easily in the pan.  Remove from pan to a plate and keep warm.

Repeat cooking process with remaining oil and batter.

Serve with sour cream if you like.

 

Time: 15 minutes

Permissions:    Knife work (green onions)  & Stove work (sautéing)

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