Fresh Corn Pancakes with Salsa Cruda and Greek Yogurt
Makes roughly 12 pancakes; serves 4
This meal captures the essence of summer: fresh sweet corn, heirloom tomatoes and fresh herbs. The pancakes are light and crispy with pops of corn in every bite. I was originally inspired by Gourmet's recipe, but I made it more healthful by swapping all-purpose flour with whole wheat, trimming the sugar, halving the butter amount and completely eliminating the oil from the batter.
1 cup whole-wheat flour
4 teaspoons baking powder
1 teaspoon sugar
4 ears corn, about 2 cups
3/4 cup whole milk
2 extra-large eggs
1/2 stick unsalted butter, melted and cooled
Grapeseed or canola oil for the pan
Kosher salt and freshly ground black pepper
Salsa Cruda (recipe below)
Combine flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
In a bowl or large measuring cup, whisk eggs and cooled butter; set aside.
Place another medium bowl in a clean sink and cut kernels from cobs -- this will help contain flying kernels to the sink and not the floor. Using back of a knife, scrape pulp from the cobs.
Transfer the milk and 1/2 cup corn to the blender. Purée until smooth, then strain through a sieve into the egg/butter mixture, pressing to extract all the liquid; discard the solids. Whisk to combine.
Add liquids to flour mixture with remaining 1 1/2 cups corn and fold with a rubber spatula until just combined.
Heat a heavy skillet over medium heat until hot, then lightly brush with oil. Using a 1/3-cup ice cream scoop, portion 3-4 pancakes onto the pan and cook until bubbles appear on surface and undersides are crisp and brown, about 3 minutes. Flip with a spatula and cook until golden-brown, about 2 more minutes. Adjust heat if pancakes are browning too quickly. Cook two to three more batches, lightly oiling the pan between batches if necessary.
This sauce is only as good as its ingredients, so use the freshest, ripest and most flavorful products available. Fresh thyme, basil or mint are a wonderful in this, so use whatever you have on hand. Note: the longer this sits the more liquid the tomatoes will release, so don't make this too far in advance.
1 large heirloom tomato, diced
1 small clove of garlic, finely minced or grated on a microplane
1 sprig of thyme minced, or a chiffonade of 10-12 leaves of basil or mint
1 tablespoon extra virgin olive oil
A generous pinch of kosher salt and freshly ground black pepper to taste
In a small bowl combined all ingredients and stir to combine. Taste and adjust seasoning as needed.
Thanks Sarah, and good luck! Readers, give Sarah a thumbs up if you like this recipe!
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