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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

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


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.


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.


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.


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.