I’m a member of a group called Cooking Away your CSA, and one of the group members emailed us a recipe for scallion pancakes. To me, scallions make everything better, and I thought corn would be a good addition for another dimension of texture.
This recipe makes ~10 pancakes.
Adapted from Dolores Riccio
- Pam spray (if necessary)
- 1 bunch scallions
- Kernels from 2 ears of raw sweet corn
- 1 c. buttermilk (you can make your own by adding 1 Tbsp. lemon juice to a scant cup of milk)
- 1 c. boiling water
- 3/4 c. cornmeal
- 1 1/2 c. sifted all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 2 eggs, slightly beaten
- 3 Tbsp. vegetable oil
- Heat a griddle over medium-high heat and spray with Pam if it’s not a non-stick pan.
- Thinly slice scallion bulbs and about 3 inches of the green part.
- Whisk the cornmeal with the boiling water, then add the flour, baking powder, salt, and baking soda to the cornmeal mixture.
- Mix the buttermilk, eggs, and oil together, then whisk into the cornmeal mixture. Fold in the scallions and corn kernels.
- Drop the mixture onto the hot griddle as pancakes and cook until they are lightly browned on each side (it took me ~3 minutes per side).
You know how some people have a sweet tooth? Well I have a scallion-corn pancake tooth. These have the same comfort food flavor as cornbread, but in breakfast food form, which automatically makes it better. I thought that this would be the perfect vessel for an hors d’oeuvre if you made the pancakes a bit smaller and more like blinis — maybe with a red pepper or black bean relish?