![[NEW] Spicy Corn Pancakes](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126803537.jpg)
Ingredients
- 1 1/2 c. plain, non-fat Greek yogurt 2 T. chopped fresh dill 3 T. fresh lemon juice 1/2 t. kosher salt 1/2 t. freshly ground black pepper 1 T. extra virgin olive oil 3 c. fresh corn
- 2 med. jalapenos, finely chopped
- 2 med. green onions, finely chopped 1/2 c. cornmeal 1/4 c. white whole-wheat flour 1/2 t. baking powder 2 egg whites 1/2 c. skim milk & 1 T. lemon juice, combined to sour 2 T. vegetable oil
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine yogurt with dill, lemon juice, salt and pepper and stir to combine. Set aside.
- Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add corn kernels, jalapeno and green onions. Cook until vegetables soften and begin to brown, about 5 minutes. Transfer vegetables to a large mixing bowl.
- Whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. Whisk together eggs and soured milk in a second bowl. Add flour mixture to bowl with corn, then add buttermilk mixture and fold with spatula to incorporate.
- Pour 1/4 cup of batter onto a heated, lightly oiled skillet. Cook on one side until bubbles form, gently flip and cook for another 2 to 3 minutes.
