Corn Cakes

[Guest guest]

Ingredients

1 cup corn kernels

1/2 red bell pepper, chopped

2 scallions, chopped

3/4 cup buttermilk

1 large egg, lightly beaten

1 tbsp vegetable oil

1 tsp fresh thyme leaves

1 1/4 cups all-purpose flour

2 tsp sugar

1 tsp baking powder

1 tsp salt

- fresh ground pepper -

1/2 cup sour cream

 

In a large bowl; combine corn, red pepper, scallions, buttermilk, egg, oil and

thyme. In a small bowl; combine flour, sugar, baking powder, salt and pepper.

Slowly pour corn mixture into flour mixture, stirring until just cominbed.

Allow the batter to rest for 5 minutes.

 

Heat a large lightly greased skillet over medium heat. Pour batter by 1/4 cup

measures into skillet. Spread mixture out to 3 inch rounds with back of spoon.

Cook for 2 to 3 minutes or just until bubbles appear on surface of pancakes.

Flip and cook for 2 to 3 more minutes or until lightly brown. Repeat with

remaining batter. Serve with sour cream.

 

Serves 4