Sour Cream Cornmeal Pancakes

Breakfast, lunch or dinner? I can’t really make up my mind on this one, maybe it’s just because these pancakes are way too delicious to be limited to a strict meal! I based this recipe very loosely off of a couple different versions of sour cream and cottage cheese pancakes. Most of the original recipes, however, were directing the pancakes in a sweet direction, and since it’s dinner time over here, I knew that that would be a very dangerous road to head down…

So instead, I converted the recipes into one savory Americano dish to create sour cream and corn pancakes. Because of the corn, they slightly resemble a fritter, but are cooked with less oil so they lack that heavy fried (and unhealthy) element. Serve these puppies up with some sour cream, pico de gallo and top with a little more corn and you’ve got a meal. I think topping it with a fried egg would be neat too :).

Sour Cream and Corn Pancakes – Makes 5 4-inch pancakes

1 egg; 1/4 cup flour; 1/4 cup sour cream; 1/2 cup frozen corn kernels; 1/2 cup corn meal; 2 tablespoons cream (or milk); 1/8 teaspoon baking powder; dash of salt; 1 tablespoon canola (or other unflavored) oil

Gently mix egg, sour cream, flour, cream, cornmeal, baking powder and salt together.Stir in kernels (do not thaw). Heat oil in medium sized pan over medium heat.

Cook as you would pancakes, by pouring batter into pan, waiting until the edges set and bubbles begin to appear in the center, and then flipping the pancake.

Once both sides are golden brown, the pancake is done. Try not to overcrowd the pan, or they will not cook evenly. Top with any savory items, or perhaps some blackberry preserves.

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