Savory Corn Cheddar Pan Cakes
When life gives you leftover corn on the cob, make these savory patties with the kernels. Serve them for breakfast, lunch or dinner
Prep Time: 15
Total Time: 35
Servings: 4
Ingredients:
2/3 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Organic Valley egg, beaten
1 1/4 cups Organic Valley buttermilk
1 tablespoon corn oil
1/2 cup shredded Organic Valley cheddar cheese (sharp or medium)
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
Instructions:
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
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