Weeee are the Pancaaakessssss, my frieeeeennds…
I don’t really fancy myself a sweets person. I’m never one to crave french toast or pancakes for breakfast, but these pancakes are take things to another level, they are INSANE I tell you.
These pancakes add substance to any meal and are a happy surprise. Serve them with a lightly green dressed salad, topped with a chicken breast or fish filet. They would be perfect for Easter brunch this weekend!
Now I would definitely skip the whole syrup step here because syrup, corn and thyme don’t really tickle my fancy; but hey I’m not here to stop you. You go on with your bad self if that’s what you dig.
Ingredients: makes about 12 3inch pancakes
1/2 cup unbleached all purpose flour
1/2 cup stone ground yellow cornmeal
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large eggs
1 large yolk (OMG when I cracked my egg it had 2 yolks in it. TWO!) Gotta love farm fresh eggs
1/2 cup milk
1 Tablespoon canola oil
3/4 cup cooked corn kernels
1/2 bunch scallions, trimmed and sliced, white and green parts
1 Tablespoon chopped fresh thyme leaves
In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, cornmeal, baking powder, garlic powder, salt, pepper until evenly blended. You can also mix by hand.
Add the eggs, egg yolk, milk and canola oil and mix gently to form a batter.
Remove bowl from the mixer and add the corn, scallions and thyme.
Heat a large non-stick skillet over medium high heat and when hot, ladle about 3 tablespoons of batter onto the pan into a cake. Cook for about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining ingredients.