Corn and Basil Pancakes

 

Yield: 16 to 20 pancakes

 

½ cup fine-ground cornmeal

½ cup whole-wheat pastry flour or gluten-free flour mix

2 tsp baking powder

1 tsp sea salt

½ tsp ground pepper

1 tsp cumin powder

2 ears fresh corn on the cob, peeled and cut off the cob

2 eggs, scrambled

2 Tbsp chives, chopped

2 Tbsp fresh basil, chopped

½ cup water

Olive oil or avocado oil for cooking

 

Combine the cornmeal, flour, baking powder, salt, pepper and cumin in a mixing bowl and whisk to combine. Fold corn kernels, eggs, chives and basil into the flour mixture. Slowly pour water into mixture and stir to combine. Do not over-mix.

Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add 1 tablespoon of oil to the pan. Add more oil as needed during cooking.

Drop 1 tablespoon of mixture into the pan to form a pancake. Space out pancakes in the pan, allowing each to cook for 3 to 4 minutes on each side until golden brown.

Serve the pancakes hot or at room temperature. These savory bites pair well with a spoonful of tomato salsa or another favorite condiment.

 

Recipe courtesy of chef Cathy Vogt.

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