Thai Corn Pancakes with Crème Fraiche and Honey
- 2 ½ cup fresh or canned corn kernels, drained
- 2 eggs, beaten
- 1 TB cornstarch
- 2 TB minced cilantro
- 1 TB minced garlic
- 2 tsp minced fresh ginger
- Freshly ground black pepper
- 1 tsp salt
- 1-2 TB chopped red or green chilies, seeded
- ¼ tsp baking soda
- ¼ cup flour
- 1 TB canola oil
Make these spicy green pancakes for a fun brunch!
Set aside half of the corn kernels. Combine the other half of the kernels with the eggs, cornstarch, cilantro, garlic, ginger, salt and pepper, and chilies (using more or less depending on heat preference). Place mixture in a food processor or blender and puree. Pour into a bowl. Coarsely chop reserved corn kernels and stir into mixture. Add baking soda and flour, stir just to thoroughly combine. Heat a non-stick skillet over medium heat. Add the oil and when shimmering, spoon in 2 tablespoons of batter for each pancake. Do not crowd pan. Cook 2-3 minutes over medium heat until golden brown on bottom. Carefully turn with a spatula to cook second side. Repeat with remaining mixture. Serve warm with crème fraiche and a drizzle of honey.