Savory Corn Pancakes

Updated at: Thu, 20 Jun 2024 22:33:46 GMT

Step 1

In a small bowl, whisk together the flour, baking powder, sugar, 1 teaspoon salt and ¼ teaspoon pepper. In a large bowl, whisk the eggs, then stir in the corn, buttermilk, scallions and chipotle chili and adobo sauce. Add the dry ingredients and fold until just combined.

Step 2

In a 12-inch nonstick skillet over medium, heat 2 tablespoons of oil until shimmering. Using a ⅓-cup measuring cup, drop 3 portions of batter, evenly spaced, into the skillet. Use the back of a spoon to spread into 3½- to 4-inch pancakes, then cook until the pancakes are golden brown on the bottoms, 2 to 3 minutes. Using a metal spatula, flip the pancakes and cook until the second sides are golden brown, 2 to 3 minutes; transfer to a wire rack. Wipe out the skillet and heat 2 tablespoons of the remaining oil until shimmering. Cook the remaining batter in the same way, wiping out and adding 2 tablespoons oil to the skillet after each batch.

Step 3

Chopped pickled peppers

Step 4

Don’t crank up the heat to brown the pancakes more quickly. Steady, medium heat helps ensure that the batter as well as the corn kernels fully cook through by the time the exteriors are nicely browned.

Step 5

These savory pancakes are best made with kernels freshly cut from the cob. Out of season, 4 cups frozen corn kernels, thawed and patted dry, are a reasonably good alternative. The batter can be made with either buttermilk or whole milk, so use whichever you have or prefer. The pancakes are great alongside bowls of chili or grilled pork chops or seafood. To serve as a light main, top them with sour cream or crème fraîche, plus flaked smoked trout or slices of smoked salmon, with a salad to accompany. Leftover pancakes reheat well on a wire rack in a 250°F oven.

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