Fresh Corn Pancakes with Lime Drizzle
Prep Time
25 min prep time
Number of Servings
makes about 12 pancakes
Ingredients
  • 6 Tbsp whole-wheat pastry flour
  • 6 Tbsp unbleached all-purpose flour
  • [q:1/4] tsp salt
  • 1 large egg
  • [q:2/3] cup 1 percent milk
  • 4 tsp unsalted butter, melted
  • [q:1/2] cup fresh corn kernels (1 medium ear)
  • 1 medium scallion, green part only, very thinly sliced
  • 1 egg white
  • 2 Tbsp honey, preferably wildflower
  • 1 to 2 Tbsp fresh lime juice
Directions
  1. In a medium mixing bowl, combine flours and salt.
  2. In a small bowl, use a fork to beat egg. Add milk and melted butter and stir to combine.
  3. Add wet ingredients to dry ones, mixing until combined but small lumps still remain. Stir in corn and scallion greens.
  4. In a small bowl, use a hand or electric mixer to beat egg white until soft peaks form. Gently fold egg white into pancake batter.
  5. Coat a heavy skillet, preferably cast iron, generously with cooking spray and set pan over medium-high heat. When drops of water flicked into pan bounce, re-stir pancake batter. Using a [q:1/4] cup measuring cup, scoop down to bottom of bowl and dip out about 3 tablespoons batter. Pour batter onto skillet. Repeat, placing pancakes about 3 inches apart. Cook until bubbles dot pancakes, edges look opaque, and bottoms are nicely browned, about 3 minutes. Flip pancakes and brown lightly on second side. Transfer pancakes to platter and cover to keep warm.
  6. For drizzle: In a small, clean bowl, whisk honey and 1 tablespoon of the lime juice together until combined. If syrup is too sweet, add more lime juice to taste. Serve pancakes with honey-lime drizzle.
Nutrition Info
Per serving (3 pancakes): 202 Calories, 7 g Protein, 32 g Carbohydrates, 2 g Fiber, 6 g Total fat (3 g sat), 194 mg Sodium, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), K, Phosphorus