Sweet Corn Cheddar Pancakes

From Asparagus to Zucchini

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup cornmeal
• 1⁄2 cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg, beaten
• 1 1⁄4 cups buttermilk
• 1  tablespoon  corn oil
• 1⁄2 cup  shredded sharp cheddar cheese
• 4  tablespoons green onions, finely chopped
• 1 -2  tablespoon  chopped cilantro
• 1⁄2-1  cup corn

Directions

1. Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
2. Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
3. Combine dry ingredients with the wet ingredients, stirring gently.
4. Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
5. Ladle ¼ cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.