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Author Notes: I was introduced to the wonderful world of savory pancakes via Yotam Ottolenghi's Plenty. I grew up in Los Angeles, and am always seeking to expand my cooking repertoire with the Mexican flavors that infused my childhood. —zindc
Food52 Review: WHO: Zindc is an avid home cook from Washington, DC.
WHAT: A savory corn cake that would feel at home in every meal of the day.
HOW: Stir up a quick batter, then make like you’re flipping pancakes; top with a bright lime crema.
WHY WE LOVE IT: We don’t have enough savory pancakes in our lives, and these ones -- studded with sweet corn, rounded out with sour cream, cilantro, and cumin -- are the perfect way to start changing that. —The Editors
Makes 12 to 14 cakes
- 1 cup masa harina
- 1/2 cup all purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 to 2 cups milk
- 2 tablespoons sour cream
- 2 tablespoons vegetable oil
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup grated Monterey Jack cheese
- 2 ounces chopped green chile (1/2 a small can) or 1 roasted, peeled, and chopped poblano
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped scallions
- 3 tablespoons chopped cilantro
- Whisk together dry ingredients.
- Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
- Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
- Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
- Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.
- 1 cup sour cream
- Zest and juice of 1 lime
- 1/4 teaspoon salt
- Combine all ingredients and stir until combined. Serve with the finished corn cakes.
- Your Best Recipe with Corn Contest Winner!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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