Corn and Jalapeño Pancakes
Active Time: 15 minutes | Total Time: 15 minutes | Serves Makes 16 pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 large egg
- ¾ cup whole milk
- 1 tablespoon unsalted butter, melted, plus more for the skillet
- 1 scallion
- 1 jalapeño
- ½ cup fresh corn
- Smoked salmon and sour cream/crème fraîche, for serving
In a medium bowl, whisk together the flour, baking powder, salt, and cumin. Make a well in the center of the flour mixture and crack in the egg. Beat the egg. Whisk in the milk then the melted butter (a few lumps are okay).
Thinly slice the scallion and jalapeño and stir into the batter. Stir in the corn.
Heat a large skillet over medium-high heat and let it get nice and hot. Add about ½ tablespoon of butter and swirl to coat the skillet. Reduce the heat to medium. For small pancakes, scoop in about 2 tablespoons of the batter for each, spacing 1 inch apart. Cook 2 to 3 minutes until the undersides are golden brown. Flip and cook 1 minute more. Repeat until the batter is gone.
Serve the pancakes plain or topped with smoked salmon and sour cream.
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