In the summer I get a bit lazy with side dishes. With the abundance of fresh produce from both the farmers' market and my garden, I usually serve vegetables and call it a day. The exception? Corn-scallion pancakes, which I serve with everything from barbecue chicken to ribs to salad. (I've even been known to wrap them around hot dogs for an easy mock corn dog.)
Like sweet pancakes, these savory pancakes are best served immediately but they do freeze well. If you freeze leftovers, thaw them before serving and then pop them in the toaster right before serving.
- These corn pancakes contain a few allergens (corn, eggs, and dairy). While they don't work without the corn, egg and dairy-free versions work well.
- To replace the eggs, combine three tablespoons flaxmeal with ¼ cup hot water. Stir to combine. Allow mixture to stand until it thickens and cools. Add flax to recipe as you would eggs.
- To replace the dairy, replace the milk with a dairy-free/gluten-free substitute.
- 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
- 3.75 ounces (3/4 cup) brown rice flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup milk
- 2 large eggs
- 2 tablespoon vegetable oil plus additional oil for pan
- 1 1/2 cups corn, thawed
- 1/2 cup chopped scallions
In medium bowl, whisk together cornmeal, brown rice flour, granulated sugar, baking powder, salt, and xanthan gum. In small bowl, combine milk, eggs, and vegetable oil. Whisk with fork until smooth. Pour wet ingredients over dry ingredients. Stir with fork until smooth. Add corn and scallions. Stir to combine.
Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
Cook until bubbles appear on edges of pancakes, approximately three minutes. Flip pancakes and cook another 1-1 1/2 minutes.