Updated Nov 24, 2014Chatelaine
- Finely dice red pepper and thinly slice green onions. Set aside. In a large bowl, using a fork, stir flour with salt and baking soda. In another large bowl, whisk eggs with buttermilk. Pour wet ingredients over dry ingredients. Stir together with a fork and mix just until combined. Then, using a spatula, gently fold in pepper, onions, corn and cheese.
- Heat 1/2 teaspoon (2 mL) each butter and oil in a large, wide frying pan, preferably non-stick, set over medium heat. When melted, pour or ladle in about 1/4 cup (50 mL) batter for one pancake. Using the back of a spoon or ladle, form batter into a small circle. Do not spread out too thinly. Add 1 or 2 more pancakes to pan. Cook until bubbles form on tops of cakes and edges start to brown, from 2 to 3 minutes. Using a wide spatula, flip pancakes over. Don’t pat pancakes down with spatula while they cook. Cook until pancakes are puffy and undersides are golden, about 2 more minutes. Remove to a large plate and cover with foil to keep warm. Or keep warm in a 200F (100C) oven. Repeat until all of batter is used, adding butter and oil as needed. Great with roast chicken or pork.
Pancakes are wonderful for breakfast, but have you considered them for dinner? Skip the sugary syrup and load them with fresh fall fare instead. The tangy buttermilk base offsets the creaminess of the corn and the addition of red pepper and green onions gives a hit of colour. Enjoy them solo or pair them with smoky sausages or bacon and oven-dried tomatoes for a substantial dinner.
If the edges of the pancakes brown before the centres are cooked, reduce heat to medium-low.