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sweet corn + scallion pancakes

Yields1 Serving

 2 cups Sweet Yellow Corn
 2 Eggs
 ½ cup Flour
 1 tsp Baking Powder
 3 sticks Scallions, chopped thin
 ½ bunch of Cilantro, chopped
 4 oz Milk
 5 oz Feta Cheese, crumbled
 1 tbsp Vegetable Oil
1

Pre-heat oven to 175F to keep pancakes warm after removing from your non-stick skillet.

2

In a large bowl, mix together sweet corn, flour, baking powder, eggs, cilantro, scallions, feta cheese and milk. Add salt and pepper to taste and mix.

3

In a non-stick skillet, add one tablespoon of vegetable oil over medium heat and rotate skillet until the entire bottom of the nonstick skillet is covered in oil.

4

Using a large spoon, scoop batter into non-stick skillet, using the bottom of the spoon the flatten batter evenly. Continue to add spoonful depending on the size you'd prefer your pancakes to be.

5

Cook pancakes for two to three minutes on each side. Once browned, remove from non-stick skillet and move to oven on an oven safe dish until ready to serve.