Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Savory Corn Cheddar Pan Cakes
- Prep time
- 15
- Total Time
- 35
- Servings
- 4
When life gives you leftover corn on the cob, make these savory patties with the kernels. Serve them for breakfast, lunch or dinner
Ingredients
- 2⁄3 cup cornmeal
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 1⁄2 tablespoon salt
- 1⁄4 teaspoon pepper
- 1 Organic Valley Large Egg, beaten
- 1 1⁄4 cups Organic Valley Buttermilk
- 1⁄2 cup Organic Valley Shredded Cheddar Cheese (or substitute sharp cheddar)
- 1 tablespoon corn oil
- 4 tablespoons finely chopped green onions
- 1-2 tablespoons chopped cilantro
- 1 cup cooked corn kernels
- additional corn oil for cooking pancakes
- Tomato salsa
- Organic Valley Sour Cream
Directions
1. Whisk cornmeal, flour, baking powder, salt and pepper in a bowl. Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn kernels. Mixture can stand at room temperature up to an hour.
2. Heat a griddle or large, heavy skillet over medium flame for several minutes. Reduce heat to medium-low and brush cooking surface with corn oil.
3. Cook pancakes in batches: Ladle batter onto hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream.
Copyright by Terese Allen
Comments
The missing ingredients have been found - all set now. Thanks for letting us know!
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