Bumping this post because it's that day of the year again! Thanks Mom!
I first ate a version of this recipe at Diner, in Williamsburg Brooklyn, on the Sunday morning before 9/11. The meal, and the wonderful morning spent with friends, will be forever etched in my mind. With my birth day only a few days away, this recipe is timely since it is one of the meals we eat most often on or around my birthday. Fresh corn is coming into season, the tomatoes are ripening on the vine, and this light and refreshing meal is perfect on a hot summer evening. These pancakes are served with a heap of Avocado Tomato Salsa and are best with a freshly muddled Mojito!
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/4 tsp salt
1/2 cup corn meal
1 egg (or 2 egg whites)
1 cup buttermilk (or yogurt)
2 Tbs oil
1.5 cups fresh corn, cooked
1/4 cup fresh cilantro
1/4 cup chopped scallions
- In large bowl, sift together the flour, baking powder, baking soda, sugar and salt.
- Stir in the corn meal.
- In another bowl, lightly beat eggs. Add buttermilk, oil, corn, cilantro and scallions. Add these ingredients to the dry ingredients and stir until combined.
- Heat a large griddle over medium high heat. We have even put the griddle on the grill outside to stay cooler on a hot summer day.
- When hot, brush with oil.
- Drop batter by large spoonfuls onto griddle.
- Cook until holes form on pancakes and then flip.
- When browned on both sides, remove from grill.
- Serve on plates, topping each pancake with Avocado Tomato Salsa, with a dollop of sour cream on the side.
- Enjoy with a cold, freshly muddled Mojito! (and wish me a Happy Birthday! :D)