Cilantro Corn Pancake Recipes

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

Steps:

• In a large bowl, sift together flour, baking powder, baking soda, sugar and salt.
• Stir in cornmeal.
• In another bowl, lightly beat egg.
• Add yogurt, oil, corn chiles, cilantro and scallions.
• Add to dry ingredients until combined.
• Place a large skillet over medium high heat. Brush with oil, then drop batter by large tablespoons onto griddle.
• Cook until tiny holes form on each pancake.
• Turn pancakes and brown the other side.