Spicy Corn Pancakes

Spicy Corn Pancakes - 1 Guiding Stars

Active Time

25 min.

Total Time

25 min.

Servings

4 (309 g)

The best way to enjoy this dish is with the freshest possible ingredients, but you can substitute frozen or canned corn when fresh is out of season. To limit the amount of salt, consider adding extra dill, pepper, or jalapeno to adjust the flavorings to suit your tastebuds.

Ingredients

1½ cups plain, non-fat Greek yogurt
2 Tbsp. chopped fresh dill
3 Tbsp. fresh lemon juice
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
3 cups fresh corn
2 medium jalapenos, finely chopped
2 medium green onions, finely chopped
½ cup cornmeal
¼ cup white whole-wheat flour
½ tsp. baking powder
2 egg whites
½ cup skim milk & 1 Tbsp. lemon juice, combined to sour
2 Tbsp. vegetable oil

Directions

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, and baking powder. 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.

Nutritional analysis per serving: Calories 345; Total Fat 13g (17% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 5mg (2% DV); Sodium 430mg (19% DV); Total Carbohydrate 45g (16% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 15% DV; Iron 10% DV; Potassium 15% DV; Riboflavin 40% DV; Molybdenum 35% DV; Selenium 35% DV.