Corn Pancakes

Corn Pancakes


  • 1/3 cup buttermilk
  • 2 large or 2 1/2 small ears corn
  • 1/3 cup white flour
  • 1/3 cup cornmeal
  • 1 egg,
  • 1/2 tsp baking powder
  • 1 tsp salt
  • chopped green onion to taste
  • chopped hot peppers (optional)


serves 2. Grate corn on a corn or other grater. This should produce something of the consistency of loose batter. Add buttermilk and egg, mix. Mix the flour and cornmeal with the salt and baking powder. Add the flour mix to the wet ingredients. Mix briefly and stir in green onions. The consistency should be moderately stiff, more like fritters than pancakes. If needed, add more flour and/or cornmeal. Heat a griddle or large frying pan, grease lightly, and add dollops of batter. These won't form bubbles, you have to lift them to check doneness. They should be nicely browned. Serve with sour cream mixed with cilantro. For 3 servings increase corn to 3 ears; buttermilk, cornmeal and white flour to 1/2 cup.

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