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Corn-Scallion Pancakes

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“The original version of this (from Serious Eats http://bit.ly/iZqkfz ) is gluten-free, but I don't need gluten-free, so I've adapted this back to a "regular" recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk, eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined.
  2. Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
  3. Cook until bubbles appear at edges of pancakes, about 3 minutes. Flip pancakes and cook until browned underneath, 1.5-2 minutes more.

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