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
Zest and juice of 1 lime
In This Recipe
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.
Combine all ingredients and stir until combined. Serve with the finished corn cakes.