Contributed by: Pennsylvania Vegetable Growers Association
These crispy corn pancakes make a great savory breakfast or a delicious side dish. Don’t have the corn, bacon, sour cream or chives? Don’t worry all of those are optional. You omit them and serve them with butter, maple syrup and your favorite fruit just like pancakes.
Ingredients:
- 1 1/2 cups cornmeal, yellow or white
- 1/2 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups buttermilk
- 2 tablespoons butter, melted
- 1 1/2 cups sweet corn (fresh, cut off cob)
- Sour cream
- 8 bacon strips, fried and crumbled
- 2 tablespoons chives (fresh, snipped)
Directions:
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In a large mixing bowl, place cornmeal, flour, sugar, baking soda and salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle, lightly grease. Pour about 1/2 cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 minutes. Turn and cook until golden brown, about 2 to 3 minutes more. To serve, top with sour cream, bacon bits and chives if desired.
Recipe from Pennsylvania Vegetable Growers Association.
