Serve these corn pancakes alongside some fresh fruit for an added nutritional boost. Also, dollop some sour cream or creme fraiche on top.
Corn Pancakes
2 eggs, separated
2 cups buttermilk (2 Tbsps vinegar added to regular milk and left to sit for 10 minutes becomes ad hoc buttermilk)
2 Tbsps vegetable oil, plus a bit for the pan
1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 1/2 cups cornmeal
1 cup frozen corn
4 scallions, trimmed and chopped from white to beginning of green
Method:
Pour corn into a bowl to thaw as you prepare the rest of the recipe
Beat egg whites into soft peaks and set aside.
Blend egg yolks, oil and buttermilk well.
Mix flour, cornmeal, baking soda, baking powder, salt and sugar together until well combined.
Combine wet and dry ingredients and add corn and scallions. Gently fold in egg whites. Let stand for 10 minutes before cooking.
Heat a small amount of vegetable oil heat in a pan to just above medium. Pour a 1/4 cup of batter per pancake into the pan, cook until you see bubbles along the edges, flip and cook for a minute or two on the other side.
Courtesy Laura Keogh and Ceri Marsh
www.sweetpotatochronicles.com