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. —zora
Test Kitchen Notes
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
12 to 14 cakes
all purpose flour
1 1/2 to 2 cups
corn kernels (fresh or frozen)
grated Monterey Jack cheese
chopped green chile (1/2 a small can) or 1 roasted, peeled, and chopped poblano