- 4
- 30 mins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup corn kernels (leftover, off the cob or frozen, thawed)
- 1/2 cup finely shredded, then chopped, cabbage
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green onions or scallions
- 1/4 cup plus 1 tsp Extra Virgin Olive Oil®
- 1 cup buttermilk
- 2 eggs
Preparation
Step 1
Sift or whisk together the (5) dry ingredients. Mix corn, cabbage, pepper and onion, then combine with dry ingredients. Set aside. Whisk 1/4 cup Lucini® Premium Select Extra Virgin Olive Oil® with buttermilk and eggs until completely blended - mixture will thicken slightly. Stir into vegetable mixture until just moistened.
Heat a large frying pan or griddle on medium high. Swirl 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®. Drop batter by scant 1/4 cupfuls (a 1/4 cup measure scoop is useful here) on hot surface, leaving 2 inches between for spreading. Cook 3-4 minutes, or until browning, on first side. Turn and cook 1 minute more.
Yields 2-3/4 cups batter, which will make 12 4-inch pancakes. Serve with (spicy) salsa and /or sour cream.