Savory Corn Pancakes with Pepper Relish

comments (0) August 5th, 2008     

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Ingredients:
Kernels from 4 ears of corn
1-1/2 cups buttermilk
2 Tbs. vegetable oil or melted butter
3 eggs
1/2 tsp. salt
1 cup fine stone-ground corn meal
1-1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
Butter for frying
Pepper relish (recipe follows)
Sour cream

Pepper Relish:
1 ripe tomato, seeded and chopped fine
1/2 red bell pepper, diced fine
1/2 yellow bell pepper, diced fine
2 scallions, including half of the greens, sliced thin
3 Tbs. chopped parsley
2 tsp. chopped marjoram
Salt
Freshly ground pepper
Dash of vinegar

Fifteen 5-in. pancakes

Purée 1⁄2 cup of the kernels in a blender with the buttermilk for about 1 min. Add the oil, eggs, and salt. Blend until smooth, then transfer to a bowl and whisk in the dry ingredients, stirring until just blended. Fold in the remaining corn kernels.

Preheat the oven to 200˚F. Melt a little butter in a nonstick skillet. When it bubbles, pour in the batter (1⁄4 cup yields a 5-in. cake). Cook over medium-high heat until covered with holes, then turn and cook until the second side is set, about 1 min. Hold in the oven while you finish cooking the batter.

Serve 2 or 3 pancakes to a plate with a dollop of sour cream and a spoonful of the relish on each.

Combine the tomatoes, peppers, scallions, and herbs in a small bowl. Season with a few pinches of salt, a little pepper, and a dash of vinegar. Taste and correct the seasonings, if needed.

Recipe by Deborah Madison
August 1997
from issue #10

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posted in: peppers, corn, main dish

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