Yotam Ottolenghi's Savory Corn Pancakes Recipe | Delicious and Easy
Are you looking for a delicious and unique pancake recipe? Look no further! Yotam Ottolenghi's savory corn pancakes are the answer. Made with fresh corn kernels, green onions, and a touch of spice, these pancakes are full of flavor. Whether you have fresh corn or canned corn kernels, this recipe is a must-try. The corn kernels are blended with Serrano chile, cumin, sugar, and eggs to create a creamy and smooth batter. The remaining corn kernels and sliced green onions add texture and freshness to the pancakes. Cooked to a golden brown and served with a tangy chipotle mayo dressing, diced tomatoes, and avocado, these savory corn pancakes are a crowd-pleaser. Try this recipe for a delicious and easy breakfast or brunch. Your family and friends will love it!
Ingredients:
- Fresh corn or corn kernels in cans
- Serrano chile
- Ground cumin
- Light brown sugar or regular sugar
- Salt
- Pepper
- Eggs
- Green onions
- Flour
- Baking powder
- Butter
- Mayonnaise
- Chipotle powder (optional)
- Cayenne (optional)
- Tomato paste
- Tomatoes
- Avocado
Cooking steps:
- Remove the husks and clean the corn kernels.
- In a blender, combine 2/3 of the corn kernels, Serrano chile, cumin, sugar, salt, pepper, and eggs. Blend until creamy and smooth.
- Finely slice the remaining green onions and place them in a large bowl with the reserved corn kernels.
- Pour the corn puree into a separate bowl. Sift flour and baking powder into the puree and gently mix using a rubber spatula.
- Melt butter in a skillet. Using a thumb press scoop, transfer the batter to the skillet to create round pancakes. Cook until golden brown on both sides.
- In a separate bowl, mix mayonnaise, chipotle powder (or cayenne), tomato paste, and salt to make the dressing.
- Cut tomatoes and avocado into small diced pieces.
- Stack the cooked pancakes on a plate. Drizzle with the dressing and top with diced tomatoes and avocado.
- Serve and enjoy!