“From Asparagus to Zucchini”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
  2. Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
  3. Combine dry ingredients with the wet ingredients, stirring gently.
  4. Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
  5. Ladle ¼ cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: