By: Market Chef Beth Jones
Makes 8-10 regular-sized pancakes.
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups buttermilk
- 4 cups sweet corn (about 8 ears) or 4 cups cooked wild rice
- 4 Tablespoons melted butter
- 2 beaten eggs
- ¾ cup chopped scallions
- 1 Tablespoon chopped fresh thyme
- Extra butter for cooking
Put flour, baking powder, baking soda and salt into a large bowl and whisk to combine. In a separate bowl, whisk together buttermilk, butter and eggs. Pour the buttermilk mixture into the flour mixture and add the corn. Mix until just combined to make a thick batter.
Heat one tablespoon of butter in an 8 inch nonstick skillet over medium heat. Ladle ½ cup of the batter onto the pan. Cook the pancake until small bubbles have begun to form and pop, and then turn the cake. Cook for another minute, or until golden. Transfer to large plate and keep warm. Repeat the process with additional butter and remaining batter. Serve with butter, maple syrup, bacon, goat cheese chevre, and/or corn relish.