Author Notes
I was introduced to the wonderful world of savory pancakes via Yotam Ottolenghi’s Plenty. I grew up in Los Angeles, and am always seeking to expand my cooking repertoire with the Mexican flavors that infused my childhood. —zora
Test Kitchen Notes
WHO: Zindc is an avid home cook from Washington, DC.
WHAT: A savory corn cake that would feel at home in every meal of the day.
HOW: Stir up a quick batter, then make like you’re flipping pancakes; top with a bright lime crema.
WHY WE LOVE IT: We don’t have enough savory pancakes in our lives, and these ones — studded with sweet corn, rounded out with sour cream, cilantro, and cumin — are the perfect way to start changing that. —The Editors
Ingredients
- Masa cakes
1 cup
masa harina
1/2 cup
all purpose flour
3 tablespoons
cornstarch
1 tablespoon
baking powder
1 teaspoon
salt
2
large eggs
1 1/2 to 2 cups
milk
2 tablespoons
sour cream
2 tablespoons
vegetable oil
1 cup
corn kernels (fresh or frozen)
1/2 cup
grated Monterey Jack cheese
2 ounces
chopped green chile (1/2 a small can) or 1 roasted, peeled, and chopped poblano
1/2 teaspoon
ground cumin
3 tablespoons
chopped scallions
3 tablespoons
chopped cilantro
- Lime Crema
1 cup
sour cream-
Zest and juice of 1 lime
1/4 teaspoon
salt
Directions
- Masa cakes
- Whisk together dry ingredients.
- Put eggs, 1 cup of milk, sour cream, oil and 3 tablespoons of the corn kernels in a blender and blend on high until liquified.
- Combine with dry ingredients and add enough of remaining 1 cup of milk until batter is coming together but still fairly thick.
- Stir in grated cheese, chopped green chile, cumin, scallions and cilantro.
- Spoon onto heated griddle and sprinkle 1tablespoon of corn kernels on each cake before turning.
- Lime Crema
- Combine all ingredients and stir until combined. Serve with the finished corn cakes.
