These Corn and Scallion Pancakes make a great main course (with a hearty side dish like black beans), side dish, or a weekend brunch delight. You can prepare the batter up to 12 hours in advance and cook them up fresh and hot when you are ready to serve them.
Let your child help you make the batter and ladle it into the hot skillet. He or she can also snip the scallions with a pair of scissors, and put the toppings on the table. I find that when kids are invested in preparing a meal, they are more likely to enjoy eating it, too.
Is your nonstick skillet getting sticky? Unlike cast iron, stainless steel and aluminum pans, most nonstick skillets aren’t built to last. In fact, salespeople at cooking stores often recommend that nonstick skillets be replaced every 2-3 years. If after a couple of years you find that food is sticking to your nonstick pan’s surface, try cleaning it thoroughly with a plastic scouring brush and rubbing some vegetable oil on its surface. If that doesn’t work, it’s time to let it go.
Recipe: Corn and Scallion Pancakes
Corn and scallion pancakes that are perfect for any meal.
- ½ cup flour
- ½ cup stone ground cornmeal
- 1 tsp. baking powder
- ½ tsp. salt
- 2 eggs
- ½ cup nonfat or low fat milk
- ¼ cup canola or vegetable oil
- 1 Tbsp. honey
- 1 cup corn kernels, frozen, canned or fresh (thawed if frozen, steamed if fresh)
- 4 scallions, thinly sliced (about ½ cup)
- 2 tsp. butter
- ½ cup nonfat sour cream, for serving (optional)
- ½ cup salsa, for serving (optional)
- ¼ cup butter, or maple syrup, for serving (optional)
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder and salt. Add the eggs, milk, oil, and honey and mix gently until it is combined (do not over mix). Stir in the corn and scallions. (The batter can be made up to 12 hours in advance and stored in the refrigerator.)
- Heat 1 tsp. butter in a large nonstick skillet or electric frying pan over medium to medium-high heat. When the pan is hot and the butter is bubbly, ladle about half the batter into the pan (they should be about 3 inches wide, using about ¼ - ½ cup of batter for each pancake). Cook them for about 2 minutes per side, until they are nicely browned on each side. Repeat with the second tsp. of butter and the remaining pancake batter. (Wrap the first batch in foil while the second batch is cooking.)
- Serve immediately with sour cream, salsa, butter, maple syrup, or your favorite toppings, if desired.