Cilantro Corn Pancakes
Submitted by nmayton
Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your Sunday morning stack of flapjacks.
Packed with sweet corn kernels, fresh cilantro, roasted chiles, and scallions, these savory cornmeal pancakes bring bold Southwestern flavor to your breakfast table.
The buttermilk batter keeps them tender inside while the griddle gives each one a golden, slightly crisp edge.
Top them with a spoonful of mild salsa and a cool dollop of sour cream for a brunch dish that’ll have everyone asking for seconds.
Kitchen Tips
- Swap buttermilk for plain yogurt thinned with a splash of milk if that’s what you’ve got on hand.
- Frozen corn works great here. Just thaw and pat dry so the batter doesn’t get soggy.
- Keep finished pancakes warm on a sheet pan in a low oven while you cook the rest of the batch.
Ingredients
Directions
In large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
Stir in cornmeal.
In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions.
Add to dry ingredients; stir until combined.
Place a griddle or large skillet over medium-high heat.
When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle.
Cook until tiny holes form on each pancake.
Turn pancakes; brown on other side.
Pass mild salsa and sour cream to spoon over pancakes.
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