I make breakfast pancakes on occasion however rarely make savoury dinner pancakes. These corn pancakes are very easy way to change up dinner, have for lunch or brunch. They are light and filling and can be served with salsa, guacamole, blue cheese, maple syrup, or spiced apple syrup. Whether they are the main course or a side this speedy no fuss option is a delicious one. The photo may not do them justice... I think that is why I rarely post about pancakes. All the photos, I take, look the same regardless of being breakfast or dinner pancakes.
Savoury Corn Pancakes
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1/2 cup flour
1 1/2 cups corn meal
1 tablespoon ground flax seed
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon thyme
2 cups of milk
2 tablespoons vegetable oil
2 eggs
1 cup of corn whether it be canned, drained or frozen, thawed.
3 scallions (green onions) trimmed and sliced
In a large bowl mix all the dry ingredients flour, corn meal, flax seed, sugar, baking soda, baking powder, salt, and thyme together until combine. Make a well in the centre of the dry ingredients and then add wet ingredients milk, vegetable oil, and eggs. Stirring well to incorporate both ingredient mixtures; making sure there are no dry pockets or patches anywhere. If you find the batter to runny for your liking then add a bit more flour a tablespoon at a time, until desired consistency is reached. You do not want the batter to be too thick and goopy. Now add the sliced scallions and corn; stir until both have been distributed throughout the batter.
Heat a small amount of oil in a pan and pour about a 1/4 cup of batter per pancake, into the pan; cook until the batter starts to form bubbles on top and along the edges, flip and cook for about 1 to 2 minutes on the other side.
Serve with a salad or steamed vegetables.
Notes: I used a small ladle to pour the batter so it could have measured about 1/3 cup of batter per pancake.
Halloween is only 1 day away... Happy Halloween and have a great weekend everyone!
-JD
-JD