Corn-Scallion Pancakes

The original version of this (from Serious Eats http://bit.ly/iZqkfz ) is gluten-free, but I don't need gluten-free, so I've adapted this back to a "regular" recipe.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups cornmeal
• 3⁄4 cup all-purpose flour
• 2  tablespoons granulated sugar
• 1  tablespoon baking powder
• 1  teaspoon kosher salt
• 1  cup milk
• 2  large eggs
• 2  tablespoons  vegetable oil (plus additional oil for pan)
• 1 1⁄2 cups frozen corn kernels, thawed
• 1⁄2 cup  chopped scallion

Directions

1. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk, eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined.
2. Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
3. Cook until bubbles appear at edges of pancakes, about 3 minutes. Flip pancakes and cook until browned underneath, 1.5-2 minutes more.