Summer is here and corn is in season! I love corn, I know it has a bad reputation because of the genetic modification and sugar content in some varieties but you can still get organic corn and the taste is incomparable. There are hundreds of options when it comes to cooking corn. Cuisines like Mexican is hard not to have a dish without having some form of corn. Growing up simply grilling corn with butter, salt, and pepper was as good as it got. This is a simple recipe making sweet and savory pancakes with a little touch of spice from the honey and pepper jack cheese.
Roasted Corn Pancakes
3 whole roasted Corn off the cob
1 Jalapeño small diced
3 tbsp chopped Cilantro
1/2 Onion small diced
6 oz Pepper jack cheese shredded
1 1/2 cup Flour
1 tsp Baking powder
2 egg yolk
3 Egg whites
1 1/2 cup milk
2 tbsp butter
Salt and pepper
1/2 cup Honey
1 Serrano sliced thin
For the Serrano honey,
In a small sauce pot add honey and Serrano.
Bring to a soft boil and turn off and set aside. All you are doing is infusing the chile.
For the Pancakes,
In a mixing bowl mix milk and egg yolks together and set aside.
In a hot sauté pan add butter, onions, and jalapenos cooking for about 3 minutes, season with salt.
Then add corn to the pan and cook for another minute.
The corn doesn't really need to cook since it has been roasted but this will marry the flavors a bit. Set aside to cool for a few minutes.
Mix baking powder, salt, and flower in a bowl. Add the milk/egg mixture to the flour mixture and combine well.
Fold in the vegetables, shredded cheese, and cilantro.
Season with a little salt.
In a mixing bowl using an electric hand mixer whisk egg whites until stiff peaks.
Fold in the egg whites to finish the pancake batter.
The egg whites are the secret to light and fluffy pancakes.
In a hot skillet add butter or spray if you prefer, ladle in one scoop of pancake batter to cook and taste.
Adjust the seasoning if need be and then continue cooking the pancakes until done. Serve immediately with a side of Serrano honey and enjoy!