Savory Corn Pancakes

  • 1 cup stone ground cornmeal
  • 1/2 t salt
  • 1/2 c grated Cheddar or Jack cheese
  • 1 c milk
  • 2 T butter
  • 1/2-1  c  sweet corn cut from the cob
  • 1/4+ t ground chipotle chile
  • 3 T veg oil

Scald milk. Remove from heat and add butter; allow to melt.

Mix cornmeal, cheese and chile powder in a bowl. Add milk and stir until a thick batter forms. Stir in the corn.

Allow batter to rest until the dough thickens.

Heat oil in large skillet and fry pancakes until browned and cooked through, 3-4 minutes per side.

These would probably be delicious with chives or scallions added to the batter.  They are terrific served with chili or spicy bean soup.

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