Forget everything you thought you knew about pancakes – it’s time to meet the savory version, crunchy on the outside, soft and juicy on the inside, with a twist of sweet corn, melted cheese, and fresh green onion.
Ben Shai’s savory corn pancake is the perfect combination of a pampering snack and a light meal, and it’s as easy to make as it is delicious. Serve with yogurt, a fresh salad, or just as is – and everyone will ask for more.
Ingredients:
1 cup (130 grams) white flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon smoked paprika (optional, but adds flavor)
1 container yogurt (200 grams)
1 egg
1 cup corn kernels (can be frozen and thawed, or drained canned corn)
2 stalks green onion, finely chopped
¼ cup grated cheese (cheddar, parmesan, or any cheese you like)
Oil or butter for frying
Instructions:
1. In a large bowl, mix the dry ingredients – flour, baking powder, baking soda, salt, and paprika.
2. In a separate bowl, whisk the yogurt with the egg until smooth.
3. Combine the two bowls and stir just until the batter comes together. Do not overmix. A slightly lumpy batter makes a fluffier pancake.
4. Add the corn kernels, green onion, and grated cheese. Gently mix until combined.
5. Heat a non-stick pan with a little oil or butter.
6. Spoon a heaping tablespoon of batter into the pan (you can fry several at once) and flatten slightly.
7. Fry for about 2–3 minutes on each side, until the pancakes are golden and firm.
Ben Shai, in collaboration with Sugat